• 2 pounds boneless lamb shoulder , cut into bite-size cubes
• 4 tablespoons extra-virgin olive oil
• 2 medium carrots , peeled and cut into 1-inch chunks
• 1 medium sweet potato , skinned and cut into 1-inch chunks
• 6 tablespoons honey
• 1/2 teaspoon allspice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• 1/4 cup chicken broth
• 1 medium onion , coarsely chopped
• 4 cloves garlic , skinned and mashed
• 1/4 cup white raisins
• 1/4 cup toasted almonds
• Sprigs of fresh cilantro for garnish
• 1 cup couscous

To make lamb: Season meat with salt and pepper. In a nonstick skillet, heat 2 Tablespoons olive oil; add lamb and brown over medium heat.

Place heat diffuser over another burner. Place tagine on top of diffuser and set burner to medium heat.

Meanwhile, in a large bowl, combine lamb, carrots, sweet potato, honey, allspice, cinnamon, salt, lemon juice, and chicken broth. Lightly toss to coat.

Add remaining 2 Tablespoons olive oil to tagine. When hot, add onion and garlic; cook until soft, about 6 minutes.

Add combined ingredients to tagine; cover and simmer approximately 40 minutes. Remove from heat; garnish with raisins, toasted almonds, and cilantro.

Meanwhile, to make couscous: In a small pot, bring 1 1/2 cups of water to a boil. Add couscous and remove from heat. Let stand, covered, for 5 minutes. Fluff with a fork and serve alongside tagine.