As many of you fine folks may know I have dipped my toe into the waters of North African spices and condiments (ras al hanout, harissa, etc) but I might be one verge of attempting to try my hand at some dishes. I was poking around and saw tajine; a cooking device that lends it's name to the dish(es). Basically a variation on the ubitquitous dutch oven/slow cooker using a melange of spices and good stuff along with any number of variations of meat, veg, starches, etc. So...it's North African stew? Sign me up, though I might be more inclined toward chicken than lamb but it's been years since I've had lamb so...tastes change right?
Here's a recipe from Paula Wolfert for Tunisian Egg and Parsley Tagine that sounds brilliant.
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