In Morocco, stews are slow-cooked in a Tagine over a bed of coals. We use the Weber as the heat source and a terracota tagine to produce the most delicious Moroccan dishes. A tagine features a shallow base and conical-shaped lid that is designed drip condensed steam back into the base. Be different this National Grilling Month and try a tagine on the grill.
One of our favorite recipes is Lamb Tagine with Prunes.
(Tagine means stew and is also the same word for the vessel in which to cook the stew. “I cooked a delicious lamb tagine in my new tagine.”)
