Mention Morocco and visions of sweeping sand dunes, loping camels and bustling marketplaces spring to mind. Mention this exotic North African country to me, and I think of russet colored tagines. For me, Morocco is the land of succulent stews and the shallow, clay containers in which they simmer. Once you spot a tagine in a bustling North African souk or Western cookware shop, you’ll never mistake it for another pot. It consists of two parts: a circular, shallow pan and the large, conical-topped cover that fits inside the base. The cone shape allows condensation to cascade back down to the casserole, creating a rich, reduced sauce. The lid has a small knob on the top, providing cooks with something to grasp when removing the cover to check on the bubbling contents within. Thanks to its unique design, the tagine encourages low, slow simmering of its contents. Simmering allows diverse flavors to meld together and ensures a tender, juicy, aromatic meal. Cooks must be vigilant, though, and add water as needed. Otherwise, they will end …