1. Brown the lamb:

Sprinkle the American lamb with salt and pepper. Heat the olive oil in a large

tagine or heavy-bottomed pot over medium heat. Brown the lamb in a

single layer for about 3 minutes per side until deeply caramelized.

Remove the lamb from the pot to a plate.

2. Add the onions:

Turn down the heat to low and add the chopped onion and garlic and

cook until softened, about 5 minutes.

3. Cook the lamb with the spices:

Add the lamb back to the pot and sprinkle with the ground cumin,

coriander, cinnamon, ginger, turmeric, and paprika. Stir well to coat the

meat and cook for a couple of minutes until the spices are fragrant.

4. Add the broth:

Pour in the chicken or vegetable broth and diced tomatoes (with their

juices). Stir to combine, then bring the mixture to a simmer.

5. Cover and cook:

Cover the tagine or pot with a lid and reduce the heat to low. Let the

lamb simmer gently for about 2 hours, or until the meat is tender.

6. Add the raisins and olives:

Once the lamb is tender, add the golden raisins, and green olives to the

tagine. Stir well to combine.

7. Simmer and Serve:

Continue to simmer, uncovered, for another 15-20 minutes, or until the

sauce has thickened slightly. Taste and adjust the seasoning with salt if

needed. Garnish the lamb tagine with chopped fresh cilantro before

serving. Serve the lamb tagine hot, with cooked couscous or rice on the

side.