Clay or Ceramic Tagine Method
Slice 1 of the onions into rings instead of grating it, and layer the onion rings on the bottom of the tagine.
Mix the meat with the grated onion, garlic, oils, and spices, and arrange the mixture on top of the onion rings.
Add 2 1/2 cups water, cover, and place the tagine on a diffuser over medium-low to medium heat. Allow the tagine to reach a simmer (this may take a long time), and then reduce the heat to the lowest temperature necessary to maintain the simmer.
Allow the tagine to cook for 3 hours or longer until the meat is very tender and the liquids are reduced. (About 2 hours into the cooking, remove and reserve 1/2 cup of the liquids.)