Sear then Marinate ?
I made the lamb tagine in this site which is amazing, However I had a small problem with searing the meat. When we sear the meat , all the small onion pieces in the marinate start's to burn before the meat gets a good sear, so I had to choose whether I should sear it and run the risk of burning the onions and giving the stew a bitter taste or just leave it as is and sacrifice the extra flavor from the searing process.
My question is : can we sear the meat then marinate it ? of course we will be deglazing the pan and adding the juices to the marinate.