A tagine in Moroccan cuisine is a slow-cooked stew braised at a low temperature on a stovetop. Stews were originally cooked in a special pot, a tagine. Tagines consist of two parts–a base unit which is flat and circular with low sides and a cone- or dome-shaped cover that rests inside the base during cooking. Dutch ovens and cast iron pans are often used to make tagines.

2 T olive oil
1 lb diced or ground lamb
2 onions, peeled and chopped
1/2 c peeled and diced celeriac
1 t ground cinnamon
1/2 t ground ginger
1/4 t cayenne pepper
1/4 t ground turmeric
1 T tomato paste
1 1/2 c broth or water
salt and black pepper, to taste
2 1/2 c diced turnips
8 pitted pruned, coarsely chopped
chopped fresh parsley, for garnish, optional
cooked rice or couscous, for serving

1. Heat oil in a Dutch oven or large cast iron frying pan. Sauté lamb until browned. Add onions and celeriac. Saute gently for 5 minutes. Mix in cinnamon, ginger, cayenne pepper, and turmeric. Stir to coat with the spices. Mix in tomato paste and blend. Add broth, salt, and black pepper. Bring to a boil. Reduce heat, cover and simmer for 1/2 hour.

2. Uncover and add diced turnips and chopped prunes. Cover and simmer for another 1/2 hour, until the turnips are tender. Taste for seasonings, sprinkle with parsley, if using, and serve over or beside cooked rice or couscous.