Keep in mind that low and slow are the watchwords for any North African stew. Morroco, in particular, is the heartland of braising. Most Morrocan recipes work best in an actual tagine. But, barring that, a heavy Dutch oven will work. Low heat and long cooking are the keys.
Here's a T&T recipe fromDorinda Hafner's A Taste of Africa you might find suitable:
Morrocan Tagine of Lamb w/Pumpkins, Veggies & Fruit
2 lb stewing lamb, roughly chopped
4 arlic cloves, chopped fine
2 sm onions, coarsely chopped
1 tsp cayenne
4 tbls vegetable oil
1 tbls turmeric
8-10 tomatoes, peeled & diced
1-2 red chilies (optional)
1 tbls raisins
1 lb pumpkin, peeled & coarsely chopped*
2 lb green beans, halved
Juice of half lemon
Preheat oven to 350
Combine the meat, garlic, onions, salt, pepper, oil, turmeric, tomatoes and chilies in a deep baking dish. Mix well. Cover and bake about 45 minutes. Add the raisins and cook another 15 minutes. Stire in the pumpkin, beans and lemon juice, cover again, and cook an additional 1-1 1/2 hours until meat is tender and cooked. Serve hot with couscouse or saffron rice.
I've adapted this recipe to work in my tagine, on top of the stove, and believe you could use a Dutch oven that way as well, if you prefer rangetop cooking. Just keep the flame low, and expect to cook the stew longer, rather than shorter.
*Because African sweet pumpkins are rarely available, I substitute butternut squash in this and similar recipes.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling