Matthew: I think I first learned of tagine back in high school French class when we had a vocabulary unit on Morocco. The textbook had an illustration of an outdoor market in which there was a funny looking ceramic dish and a plate of couscous with raisins. The funny looking dish, called a tagine, helps to trap moisture inside (which is useful in the desert), by having water condense on the sloped sides. I haven’t purchased a tagine yet, so I thought I would try making this recipe from the Stay at Stove Dad blog in a slow cooker. For the recipe, I purchased some organic, grass-fed beef stew meat from the co-op. It was expensive, but really good quality beef. The tagine spices (cinnamon, turmeric, cayenne, paprika, and ginger) didn’t overwhelm the dish, but instead created a subtle, exotic flavor which paired nicely with the green olives. I hope to make this again and perhaps experiment with other tagine recipes in the future.