tagine cooking

[sweetheart]

I have recently been to morocco and brought back with me a traditional clay (I think) tagine. Can anyone tell me how and what to cook in it? Do I have to prepare it in any special way before putting it in the oven?

I have one that works either in the oven or on the hob and had to season it before use by heating it up on the hob gently with milk in it. Discard milk and tagine is ready to go. I usually cook either Morroccan or Indian dishes in mine but I've also cooked Paella in it because it was the right size. Lamb with Apricots is a pretty classic tagine combo. Next week it'll be back in service for a nice-looking Biryani I've been wanting to try out. The shape of the lid means the moisture recirculates nicely. And it looks fun on the table.