HYR Cooks...impending recipes of madness?

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.