Moroccan lamb stew, also known as tagine, is a traditional dish from Morocco made with lamb, vegetables, and spices. The dish is typically slow-cooked in a special clay pot with a conical lid, which helps to trap the flavors and juices inside the pot. The stew is made by first browning the lamb in a hot pan, then cooking it slowly in a flavorful broth with onions, garlic, and a variety of aromatic spices such as cumin, coriander, cinnamon, and ginger. The vegetables used in the stew can vary, but often include carrots, potatoes, and tomatoes. The stew is usually served over a bed of fluffy couscous, which soaks up the rich, flavorful sauce.
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