This last September I was in Morocco, I wanted to do a cuisine course to learn basics Moroccan kitchen.
The classes were full, so the only chef I could find was the man of the hotel; he offered me to cook together in the kitchen of the hotel. So it was:
The plan was to cook sheep with the traditional tajine of Marrakesh; which is different from the most common tajine.
To prepare it is quite simple:
Place the chunk of the sheep in the bottom of the tajine.
Than add slice of two red onions, resins, Moroccan curry, olive oil, a glass of water a bit of cinnamon and a bit of salt. Cover the top of the tajine with paper and put it on small fire for one our approximately.