Moroccan Lamb Meatball Tagine

Name: Moroccan Lamb Meatball Tagine
Ingredients: 1/2 cup fresh breadcrumbs; 1/4 cup milk; 1/2 egg (beat and use half); 1 shallot, finely minced, and 4 shallots, sliced; 1 tablespoon chiffonade fresh mint, plus 10 leaves, roughly chopped; 2 tablespoons chopped fresh cilantro, plus 1/4 cup, roughly chopped; 3 teaspoons ras el hanout, divided; 1/4 teaspoon piment d’espelette or cayenne; Sea salt; Freshly cracked black pepper; 1 pound ground lamb; 2 tablespoons flour; 2 tablespoons olive oil, divided; 2 cloves garlic, chopped; 1 carrot, peeled and thinly sliced on an angle; 1 tablespoons tomato paste; 1 can cherry tomatoes, drained; 1 1/2 cups beef broth; 2 tablespoons golden raisins