Tagine is a classic Moroccan dish that takes its name from the uniquely shaped vessel in which it is cooked. The conical lid is designed to trap juices as they evaporate, causing them to condense and trickle back into the stew, keeping it moist and tender. The cooking process is intended to be slow; allowing for less expensive and less tender cuts of meat to be used. Traditionally, the tagine has been made of earthenware and was designed to be cooked over a wood fire and sometimes covered with hot coals. A modern version made from enameled cast iron, allows for this dish to be prepared on the stovetop.
