Very few Moroccan tajines require initial browning; if there is to be browning it is invariably done after the lamb has been simmered and the flesh has become butter-tender and very moist.
Napakakaunting mga Moroccan tajines nangangailangan ng paunang Browning; kung mayroong upang maging Browning invariably ito ay tapos na pagkatapos ay simmered ang tupa at ang laman ay naging mantikilya-malambot at napaka-moist.