I have recently become intrigued by the flavours used in Moroccan cooking. I bought a tagine which , according to Wikipedia, is formed entirely of a heavy clay which is sometimes painted or glazed. It consists of two parts; a base unit which is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving.
A tagine is also a type of dish found in the North African cuisines of Morocco.
I have posted a Tangine Lamb with carrots, apricots, dates and figs recipe on this site. It is a wonderful combination of flavours and should be served with couscous or rice.