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Hey,
Did you try Googling "tajine", which also has the alternative spelling of "tagine"?

I found you several recipes, such as ones with salmon, chicken and lamb. They're modified for the oven and the stovetop, but I'm sure you can modify them back to be cooked inside the tagine. Here are just a few recipes:

Moroccan Lamb Tagine with Lemon and Olives

Ingredients:
# 3 pounds lamb shoulder, trimmed well and cut into 1 ½ inch cubes
# Preserved lemons (2 small lemons, 1 cup water, 1/4 cup sugar)
# 6 tablespoons (or as needed) olive oil
# 6 cups diced onions
# S teaspoons paprika
# 4 teaspoons ground ginger
# 1 tablespoon finely minced garlic
# 2 1/2 cups Chicken Stock or water
# l8 small artichokes (about 2 inches tall), trimmed, or 6 large artichokes, trimmed, quartered, and chokes removed (optional)
# 18 to 24 Moroccan or Kalamata olives
# 2 tablespoons chopped fresh cilantro
# 2 tablespoons chopped fresh parsley
# Salt and ground pepper

Ingredients (marinade):

# 2 teaspoons paprika
# 1 teaspoon ground ginger
# 1/2 teaspoon turmeric
# 1/4 teaspoon cayenne
# 3 tablespoons olive oil

Preparation: For the marinade, combine all ingredients to make a paste and rub it over the lamb cubes in a shallow non-aluminum container. Cover and let stand 3 hours at room temperature or refrigerate overnight.

For the lemons, wipe the lemons with a clean towel and cut into eighths (or sixteenths if the lemons are large. To remove the bitter from the peel, boil the lemons in water to cover 3 minutes, rinse under cold water then soak in cold water 1 hour. Combine 1 cup of water and the sugar in a sauce pan and cook over medium heat until the sugar dissolves. Add the lemons and simmer until tender, 20 to 30 minutes (or about half that time for Meyer lemons). Remove from the heat, let cool, and drain.

Heat 2 tablespoons oil in a large, deep sauté pan over high heat. Add as many lamb cubes as will comfortably fit in the pan (overcrowding will cause the lamb to steam rather then brown) and brown on all sides; set aside. Repeat with the remaining lamb cubes, adding 1 to 2 tablespoons oil to the pan as needed for each batch.

Heat the remaining oil in the same pan over medium heat. Add the onions and cook until tender, 7 to 10 minutes. Add the paprika, ginger, and garlic and cook 3 minutes more. Return the lamb to the pan, ad the broth, and heat to boiling. Reduce the heat and simmer, partially covered, until the lamb is tender, about 1½ hours. Add the artichokes, if using, and simmer until almost tender, about 10 minutes. Add the lemons, olives, cilantro, and parsley; Skim well and simmer 5 more minutes. Season to taste with salt and pepper. Serves 6 to 8.

Recipe adapted from The Mediterranean Kitchen, Joyce Goldstein

Lamb & Pear Tagine

2 lg onions, peeled & sliced
1 kg Lean lamb, leg or shoulder
-cut into 4cm cubes.
4 Pears, peeled cored & cut
-into 4cm chunks
1/2 c Sultanas
1/2 c Silvered almonds
1 tb olive oil
1 ts Cumin
1 ts Ground coriander
1 ts Ground ginger
1 ts cinnamon
1 ts Black pepper
Water, to cover the meat
Salt, to tast

1. In a large saucepan gently fry the onion in the olive oil
until soft, add the meat to the pan and cook until it changes color, then
add the spices. Add water to just cover the meat and salt to taste. Cover
and simmer gently until the meat is tender, about 1 1/2 - 2 hours.
(Displace the lid a little after an hour if there appears to be too much
liquid.)
2. Add the pears to the meat together with the sultanas & almonds.
Cook for a further 5 minutes or until the pears are soft. Serve with rice.

Algerian Green Bean & Lamb Tagine

3 tablespoons oil
2 lbs boneless lamb shoulder, cut into 1 inch chunks
1 medium onion, chopped
4 cloves garlic, minced
1 teaspoon salt, to taste
1/4 teaspoon fresh ground black pepper
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon saffron or turmeric (I used 1/4 tsp each)
4 cups water
1 1/2 lbs green beans, cut into 2 inch pieces (I used frozen)
2 tomatoes, diced or tomatoes, sliced into rounds
1 medium onion, sliced in rings
4 tablespoons parsley, chopped
1 teaspoon ground cumin

4-6 servings
1 hour 40 minutes (20 minutes of prep)

1. Heat oil in a large saucepan or soup pot.
2. Add the lamb, onion and garlic and sautee til lamb is browned.
3. Add the salt, pepper, 1 tsp cumin, cayenne and saffron or turmeric and sautee a minute more.
4. The original recipe calls for the sliced tomates to be added with the second onion/parsley/cumin; if you would rather do it this way, do not add them in the following step.
5. Add water and tomatoes (if using here) and bring to a boil.
6. Reduce heat, cover and simmer for about 45 minutes.
7. Add the green beans and simmer for about 10 minutes more, until almost tender.
8. Add the sliced onion, tomatoes (if using here), parsley and remaining 1 tsp cumin.
9. Simmer for about 10 minutes more.
10. Serve hot over couscous.

Halibut Tagine
Chef Tamara Murphy of Brasa – Seattle, WA
Adapted by StarChefs

Yield: 4-6 Servings

Ingredients:

* Charmoula ½ cup cilantro leaves
* ½ cup Italian parsley leaves
* 4-5 cloves garlic
* 2 Tablespoons vinegar
* 1/3 cup lemon juice
* Salt, to taste
* 1 heaping teaspoon paprika
* ¼ teaspoon cumin

* Tagine 3-4 pounds halibut
* Charmoula
* 3 tomatoes, crushed
* 3 green bell peppers, sliced
* 2 onions, sliced
* 1-2 cloves garlic, minced
* 1 ½ Tablespoons tomato paste
* 1/3 cup lemon juice
* ¼ cup olive oil

Method:

For Charmoula:
Purée herbs with the garlic and vinegar until pasty. Stir in lemon juice, salt and spices.

For Tagine:
Slice halibut crosswise. Rub in some Charmoula and let stand ½ hour to penetrate fish with flavor. Preheat oven to 350°F. Top fish with tomatoes, green peppers and onions. Mix remaining charmoula with garlic, tomato paste, lemon juice, olive oil and a bit of water. Pour sauce over fish. Cover halibut with aluminum foil and bake 35 minutes.