Lin came up with another winner! We had homemade ras al hanout in the
pantry, and she was in a Moroccan frame of mind, so she coated lamb shoulder
chops with the spice mixture then cooked them in the tagine with onions,
parsnips, carrots, stewed tomato slices, and Anaheim chiles. To sweeten it a
bit she added the flesh from a ripe amagaki persimmon. We had the tagine
over brown rice.