The ones we had at the restaurant were from Morocco. The chef got them from there and they were terra cotta. Ours were just like this.
This is what Moroccan tagine is.
Tajines in Moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. They are traditionally cooked in the tajine pot, the conical cover which has a knob-like handle at its top to facilitate removal. While simmering, the cover can be lifted off without the aid of a mitten, enabling the cook to inspect the main ingredients, add vegetables, mix the contents, or add additional braising liquid.
Most tajines involve slow simmering of less-expensive meats.
Have emailed you the recipes.
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