Taǧin a-la Robuchon

Taǧin is a traditional North-African dish named after a special pot where it is cooked (wiki). The idea is in a long simmering of water that makes the meat, vegetables seasonings and spices melting in one's mouth.

An adapted receipt from a french chef Robuchon includes, also, rice and is cooked in a usual pot. Adaptation is quite serious, but the result is still delicious. The proportions are given for ~6 portions. So, you will need:

600 g of lamb flesh
100 g of raisins
100 g of dry apricots
100 g of prunes (dried black plums)
lemon juice
1 tablespoonful of honey
salt, pepper, cinnamon, saffron, ginger, turmeric, cumin, paprika, pepper (whichever you have!)
250 g of rice (I think in my case it was more, I didn't measure it)
~500 ml of chicken bullion (I took beef bullion)
2 onions
1 section of garlic
butter and oil
mint

Start heating the oven (180 C). Cut dried fruits (except raisins) and keep them in some hot water with lemon. Meanwhile, take a big pot that can fit the oven (watch out for handles) and melt some butter in it. Fry 1 onion, add wet dried fruits, fry them around a bit. Add honey and spices, fry a bit. Add rice and bullion, close all this happiness with a lit and put it in the oven at 180 C for 30-45 minutes (depends on the oven), the point is to get rice ready. This rice part is kind of a fraud but it balances everything here (and reminds that this is just an abominable Western-world adaptation). Originally meat and seasonings are supposed to be cooked together in a tajine, but we don't have a tajine, this is why the meat is cooked separately and we have to add bullion in the pot. Check the rice from time to time and add more water, if necessary.

Take a big pan. Melt some butter and add some oil and cinnamon, cut and fry the second onion. Add a section of garlic (don't clean or cut it, it will go away at some point). Cut meat, fry it shortly, remove the garlic, add some water, salt, spices and let it stew till it gets soft enough (my source skipped the stewing step, but I think it's absolutely necessary, because the idea of tajine is to make the meat as tender and moist as possible).
When everything is ready, put some rice on a plate, treat it with the sauce from the meat, add meat, serve with fresh mint.

If you don't give a shit about Robuchon but want to make a tajine closer to the original, then you need a bit less effort and a bit more time. Take a big pan (a lit of an appropriate size required), and prepare the dried fruits, add meat there (not necessarily lamb, chicken and turkey will do perfectly as well), add all the spices, some water and leave it to stew on a small fire with a lit closed for 2-3 hours. Then add the rice and a bit more water and let it stew for another 30 minutes. Then  - enjoy!