塔吉锅炖羊肉 is a traditional dish from North Africa, particularly popular in countries like Morocco. It is named after the unique cooking vessel called a 塔吉锅 (tagine), which is a clay pot with a conical lid. This pot allows for slow cooking, helping to retain moisture and enhance the flavors of the ingredients. The dish typically features tender pieces of 羊肉 (lamb) cooked with a variety of spices, vegetables, and sometimes dried fruits. The combination of spices, such as cumin and coriander, along with the slow cooking process, results in a rich and aromatic meal that is often served with couscous or bread.