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Here's a recipe for Tangia, a traditional Moroccan slow-cooked dish from Marrakech, typically made with lamb or beef. It’s cooked in a clay pot (called a "tangia"), giving the meat a tender texture and rich flavor. Ingredients: 2 lbs (900 g) lamb (shoulder or shank), cut into large chunks 2 tablespoons olive oil 1 large onion, chopped 4 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon paprika 1 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon turmeric Salt and pepper to taste 1/4 teaspoon saffron threads (optional) 1 preserved lemon, peeled, seeded, and cut into quarters 1/4 cup fresh parsley, chopped 1/4 cup fresh cilantro, chopped 1 cup water or beef broth 2 tablespoons raisins (optional) 1/4 cup almonds, toasted (optional) 1 tablespoon butter (optional, for extra richness) Instructions: Prepare the Meat: In a large bowl, rub the lamb pieces with olive oil, minced garlic, cumin, coriander, paprika, ginger, cinnamon, turmeric, salt, and pepper. Let it marinate for at least an hour (or overnight for the best flavor). Preheat the Tangia Pot: If using a traditional Moroccan tangia pot, preheat it in your oven at 325°F (165°C). Alternatively, you can use a Dutch oven or any large, heavy pot that can be covered. Cook the Lamb: Heat some olive oil in a large pan over medium heat. Brown the lamb chunks on all sides to seal in the flavor, about 5-7 minutes. Once browned, transfer the lamb to the tangia or pot. Add the chopped onion, saffron (if using), preserved lemon, fresh parsley, and cilantro. Pour in the water or beef broth and stir to combine. Slow-Cook the Tangia: Cover the pot with a lid and cook in the oven for about 2-3 hours or until the meat is fork-tender and the flavors have melded together. If you're using a tangia pot, you can also cook it in a traditional Moroccan oven or a slow-cooking method over hot coals. During the last 30 minutes, you can add raisins to give a sweet contrast to the savory flavors. Finish and Serve: After the lamb is cooked and tender, remove the pot from the oven. Stir in the toasted almonds and butter for richness if desired. Serve the tangia with Moroccan bread (khobz) or couscous to soak up the flavorful sauce. Tips: For added depth of flavor: If you have access to a traditional tangia pot, it will give the dish a smoky, unique taste that’s hard to replicate with modern cooking vessels. Optional vegetables: You can add vegetables like carrots or potatoes into the pot for a one-pot meal. Tangia is an unforgettable Moroccan dish with tender, aromatic meat and a rich broth. The preserved lemon, saffron, and spices create a balanced, delicious flavor that’s perfect for family gatherings or a special occasion.

Tangia

Tangia is an unforgettable Moroccan dish with tender, aromatic meat and a rich broth. The preserved lemon, saffron, and spices create a balanced, delicious flavor that’s perfect for family gatherings or a special occasion.
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Ingredients
  

  • 2 lbs 900 g lamb (shoulder or shank), cut into large chunks
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon turmeric
  • Salt and pepper to taste
  • 1/4 teaspoon saffron threads optional
  • 1 preserved lemon peeled, seeded, and cut into quarters
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh cilantro chopped
  • 1 cup water or beef broth
  • 2 tablespoons raisins optional
  • 1/4 cup almonds toasted (optional)
  • 1 tablespoon butter optional, for extra richness

Instructions
 

  • Prepare the Meat:
  • In a large bowl, rub the lamb pieces with olive oil, minced garlic, cumin, coriander, paprika, ginger, cinnamon, turmeric, salt, and pepper. Let it marinate for at least an hour (or overnight for the best flavor).
  • Preheat the Tangia Pot:
  • If using a traditional Moroccan tangia pot, preheat it in your oven at 325°F (165°C). Alternatively, you can use a Dutch oven or any large, heavy pot that can be covered.
  • Cook the Lamb:
  • Heat some olive oil in a large pan over medium heat. Brown the lamb chunks on all sides to seal in the flavor, about 5-7 minutes.
  • Once browned, transfer the lamb to the tangia or pot.
  • Add the chopped onion, saffron (if using), preserved lemon, fresh parsley, and cilantro. Pour in the water or beef broth and stir to combine.
  • Slow-Cook the Tangia:
  • Cover the pot with a lid and cook in the oven for about 2-3 hours or until the meat is fork-tender and the flavors have melded together. If you're using a tangia pot, you can also cook it in a traditional Moroccan oven or a slow-cooking method over hot coals.
  • During the last 30 minutes, you can add raisins to give a sweet contrast to the savory flavors.
  • Finish and Serve:
  • After the lamb is cooked and tender, remove the pot from the oven. Stir in the toasted almonds and butter for richness if desired.
  • Serve the tangia with Moroccan bread (khobz) or couscous to soak up the flavorful sauce.

Notes

For added depth of flavor: If you have access to a traditional tangia pot, it will give the dish a smoky, unique taste that’s hard to replicate with modern cooking vessels.
Optional vegetables: You can add vegetables like carrots or potatoes into the pot for a one-pot meal.