ta·gine 
(tə-zhēn, -jēn)
(tə-zhēn, -jēn)n.
1. An earthenware pot used in the cooking of Morocco, consisting of a tall conical lid and a shallow base that doubles as a serving dish.
2. A thick stew slowly simmered in such a pot, typically made of meat or poultry, vegetables, fresh or dried fruits, and spices.
[Arabic ṭājin, frying pan, shallow earthenware pot, from Greek tagēnon, tēganon, frying pan, of unknown origin.]
tagine