This tagine comes from the western foothills of the High Atlas mountains. There, a young Berber chef, Habiba Irich, made me a tagine similar to this one, and its haunting sweet and savory flavor has stayed with me since. You can make this dish at any time of year, but if tomatoes are in season, replace the canned tomatoes in the recipe with thick slices of large, ripe ones; lay them between the lamb and the onions. For more information on lamb steaks, see Give Lamb Steaks a Try.
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I wasn't sure of the cinnamon with the lamb, but, after cooking, the taste of cinnamon was there; however, it wasn't over-powering and the recipe worked. The flavor was delicious and the lamb was meltingly tender. The onions on the top didn't remain in whole slices and I think that was due to the "nudging" of the chicken. This ones a keeper!
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