A tagine is a traditional North African cooking vessel, typically made of clay or ceramic. It features a conical lid that helps to circulate steam, keeping the food moist and flavorful. Tagines are often used to prepare slow-cooked stews, combining meat, vegetables, and spices, which are staples in Moroccan cuisine. The dish cooked in a tagine is also called a tagine. Common ingredients include lamb, chicken, and various vegetables, often seasoned with spices like cumin, coriander, and saffron. This cooking method allows for rich flavors to develop over time, making tagines a beloved part of North African culinary traditions.