"Lamb figures in several of the classic Moroccan tajines, which are dishes slow-cooked over a fire, charcoal, or a stove burner in a conical ceramic vessel also called a tajine. The version at the East Village’s Nomad — 20 years ago a Tunisian restaurant, but now one that covers the entire range of North African cooking — a meaty shank is braised with dried prunes and apricots and then sprinkled with almonds, to be eaten with your choice of rice or couscous." - Robert Sietsema