A tagine refers to both a slow-cooked North African stew and the unique conical earthenware pot it is cooked in. The design of the tagine pot is a masterpiece of low-moisture cooking. The conical lid traps steam, which condenses and trickles back down onto the ingredients, keeping the meat incredibly tender and the vegetables moist with very little added water. This was essential for the Berber people living in arid regions where water was scarce. Traditional tagine dishes often feature a combination of savory and sweet elements, such as lamb with dried apricots or chicken with preserved lemons and olives. The spice mix 'Ras el Hanout,' which can contain over 30 different spices, is often used to give the dish its deep, aromatic complexity.