{
    "author": null,
    "date_published": null,
    "dek": null,
    "direction": "ltr",
    "domain": "cooking.nytimes.com",
    "excerpt": "Traveling in Morocco 30-some years ago, I had eaten tagines \u2014 stews distinguished by being cooked in the pot of the same name \u2014 that I did not recall as involving any browning This method is described…",
    "lead_image_url": "https://static01.nyt.com/images/2014/04/03/dining/Tagine/Tagine-superJumbo.jpg",
    "next_page_url": null,
    "rendered_pages": 1,
    "title": "Tagine-Style Lamb Stew Recipe",
    "total_pages": 1,
    "url": "https://cooking.nytimes.com/recipes/1013536-tagine-style-lamb-stew",
    "word_count": 1007
}