The meal known as "tagine" is made in a specific Moroccan vessel that is, perhaps confusingly, called a tagine. An unglazed clay pot with a tall, conical lid, a tagine is basically the precursor to the slow cooker. You can also call the meal maghrebi in North African culture. The point is that you don't necessarily need a tagine, you do need something with a tight-fitting lid. The beauty of a tagine cooker is that the moisture cooked off the dish runs down the sides and back into the food, keeping it from drying out. Just as with a slow cooker.