These days I usually use http://doriegreenspan.com/2009/04/-lamb-tagine.html , which doesn't have the butter and honey but still tastes spectacular. This was actually one of D's primary baby foods because I was concerned she wasn't getting enough iron, and lamb plus tomatoes is a good way to deliver easily absorbed iron (vitamin C substantially improving iron absorption).

We always leave out the almonds mostly because I forget, but nobody misses them. I make one major change, as I find that the one hour of cooking she specifies isn't nearly sufficient to soften up the lamb. I usually make it the night before, refrigerate it overnight, and then stick it back in the oven for another three hours before serving it. I expect the slow cooker route would also work well.