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  1. Any of various Slow-cooked Moroccan stews consisting of a meat (such as lamb) or poultry gently simmered with vegetables, olives, preserved lemons, tomatoes, prunes, onions, garlic and spices like cumin, ginger, pepper, saffron and turmeric Tagines are often served with couscous.
  2. A tagine also refers to the earthenware cooking vessel with a cone-shaped lid in which the stews are traditionally cooked.

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