#nonindian - This is a signature dish of Morocco which is prepared in a special pan called the Tagine. Hence the name "Vegetable Tagine". It is very easy to cook. Healthy and nutritious, it is also hassle free, as you just need to arrange all the veggies in the tagine, drizzle some spices mixed with olive oil and cook, covered, on a low flame. It is that simple. No stirring required. So it is very good for the elderly and during pregnancy as it is slow cooked in steam. The veggies are cooked in steam and it can be relished with some plain steamed rice or paratha/ naan/chapatti for the Indian palate. But traditionally it is relished with some couscous. You can go ahead and add any veggies available and you will have a sumptuous and a delicious treat in front of you. So if you are able to get a Tagine, go ahead and give it a try.

#nonindian - This is a classic Moroccan Dish where marinated lamb is slow cooked to perfection in a Tagine pot. This is my version of this popular cuisine, where I gave an Indian touch by adding some crushed kasuri methi and yoghurt. Rest of the spices used are very much a part of Moroccan cuisine. This is a yummy dish with a subtle flavour of the rose water, which can be substituted with saffron. There is a crunch to every bite with the presence of the dry fruits. Some sliced veggies like carrots and potatoes along with dates, prunes and apricots too, can be added. It is traditionally relished with couscous, but for the Indian palate rice or any Indian bread is perfectly fine.

Decided I will try this recipe next. It uses a cast iron pan so I will use my tagine, turn the heat low and let it simmer until dinner time. I think it was tasty but not spicy enough for me.

This is a great dish. Add more or less harissa to spice it up or down. Great to enjoy with friends served straight from the tagine with some moroccan mint tea!

Very tasty and easy to make.

I got a tagine for Xmas. Wanted one since my mom had one and I loved what she cooked with it. This is the first recipe I used. Liked it.

Experience the flavors of Moroccan cooking with this slow-cooked stew. Enjoy the mixed taste of beef, prunes and spices.

Tagine is great as easily adapted for vegetarians or other meats and/or make a pie with pastry out of it.I served this with rice , traditionally it is eaten with couscous . O:-) :-)

The baked chikuwa is cooked to tender perfection. By baking them in a covered pan, their flavor will seep into the other ingredients.If you add the chikuwa in on top when steaming, then the cabbage will soak up the flavor, and you can make this deliciously in a pot other than a Tajine pot.(You can also heat it up in a silicone steamer in the microwave).Add as much mayonnaise as you like. Recipe by tearstar

I wanted to cook something quick! And something which would make use of the chicken recipe by "John Lee Cooker," which I love...It's a recipe from a while ago, so the amounts are just for reference... Adjust the saltiness to your taste.Bell peppers, aubergines and courgettes are wonderful during this season! Recipe by kbitch

I know, I know. Pork and tagines don't exactly GO together. On the other hand, if you think of a tagine as a cooking vessel like any other cooking vessel, then sure they go together...To make this smoky, spicy, super tender pork tagine! :DIf you object to pork, you can use dark meat chicken and also have a delicious result.And if you don't have a tagine, you can just use a Dutch oven or other oven safe pot.