Tagine, an exemplar of the nuanced, richly spiced cuisine of Morocco, also has the distinction of being a food named after the vessel used to cook it—other notable examples being paella and casserole.
The significance of this particular instance of culinary metonymy is that the tagine, an earthenware pot with a conical lid, is expressly designed for slow cooking. Though traditionally cooked over coals, our choice of heat application should come as no surprise: when we see “slow-cooked” we think, “what better than sous vide?”
Tagine is a variable dish, and can feature seafood, chicken, or vegetables, but we went with lamb shoulder, for its affinity to both slow cooking and bold, layered flavors. Here that complexity comes from combining the sweetness of dried fruit (a frequent element in Moroccan meat dishes) with tomato, onion, and an array of pungent spices like cumin, ginger, and cinnamon.
Those of an excessively philosophical bent might give pause to muse whether this dish can rightly be called a tagine, having not been prepared in one, but one taste of this stew, with its tantalizing interplay of sweet and savory, should be seductive enough to render the question irrelevant.