This is a French Moroccan–inspired stew in which nuggets of lamb, redolent of cinnamon, are cooked until the meat is so tender it practically melts in your mouth. The raisins, and the caramelized onion topping, add a touch of sweetness, which is cut by the subtle acidity of tomato and the bright taste of fresh cilantro, stirred in at the last minute. This is best served with plain fluffy couscous.

If you have a small (1- or 2-quart) slow cooker in addition to a larger one, you can cook the onion topping in the small cooker instead of in a skillet: When you start to cook the lamb mixture in the larger cooker, place the butter and onion slices in the small one, sprinkle with the cumin, salt, and pepper, and cook on the low setting for 5 to 6 hours. Click for recipe