Would this cook in a tagine?

Great news. Anything I need to change? I'm guessing it needs a lot less liquid in a tagine.

That's what I was thinking too. But I often, for dishes like this, take out the meat and reduce the sauce at the end, so as long as your tagine isn't going to bubble over, I wouldn't worry too much about the exact amount of liquid. Let me know how it goes--I may try it as well.