Tagine help!

My fiancee and I received a tagine for Christmas, and while we're really excited to give it a try, we find that most recipes with the word "tagine" in the title don't necessarily need to be cooked IN a tagine. So my question is simple, and goes out to everybody with this particular piece of cookware out there:
Can I use a tagine in recipes that call for dutch ovens / casserole dishes? Or is its use more specific/exotic/esoteric than all that?

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