I found this recipe on Delish, and since I can’t take credit for it, I’m going to link to the recipe on that site instead of posting it here. Click the image below to go to the recipe.
A tangine is a dish from North Africa named after the pot it is cooked in. According to Wikipedia…
Tangines are are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce.
Most tajines involve slow simmering of less-expensive meats. For example, the ideal cuts of lamb are the neck, shoulder or shank cooked until it is falling off the bone. Very few Moroccan tajines require initial browning; if there is to be browning it is invariably done after the lamb has been simmered and the flesh has become butter-tender and very moist. In order to accomplish this, the cooking liquid must contain some fat, which may be skimmed off later.
Moroccan tajines often combine lamb or chicken with a medley of ingredients or seasonings: olives, quinces, apples, pears, apricots, raisins, prunes, dates, nuts, with fresh or preserved lemons, with or without honey, with or without a complexity of spices. Traditional spices that are used to flavour tajines include ground cinnamon, saffron, ginger, turmeric, cumin, paprika, pepper, as well as the famous spice blend Ras el hanout. Some famous tajine dishes are mqualli or mshermel (both are pairings of chicken, olives and citrus fruits, though preparation methods differ), kefta (meatballs in an egg and tomato sauce), and mrouzia (lamb, raisins and almonds).
I really like it because it’s a little atypical- not too heavy, plenty of veggies, a little sweet, and an interesting taste. I like to serve it over couscous or rice. While the Wikipedia description sounds exotic, all the ingredients are found in the grocery store.