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Tangia
Marrakech Slow-Cooked Lamb
A traditional Marrakech specialty, Tangia is an incredibly simple yet profoundly flavorful slow-cooked lamb dish. Traditionally cooked in the embers of a hammam (public bath) furnace, this recipe adapts it for a home oven, resulting in meltingly tender lamb infused with aromatic spices and preserved lemon.
🧂 Ingrédients
- 1 kg Lamb shoulder(Bone-in or boneless, cut into large chunks (about 2-3 inches).)
- 1 Preserved lemon(Rinse well, discard pulp, and finely chop the rind.)
- 8 cloves Garlic(Peeled and lightly crushed.)
- 2 tbsp Smen (aged Moroccan butter)(If unavailable, use unsalted butter and add a pinch of salt.)
- 1 tbsp Ground cumin
- 1/4 tsp Saffron threads(Crumbled and steeped in 2 tbsp of hot water for 10 minutes.)
- 100 ml Water(Approximately 1/2 cup.)
- 1/2 tsp Salt(Adjust to taste, considering the saltiness of smen and preserved lemon.)
- 1/4 tsp Black pepper(Freshly ground.)
👨🍳 Instructions
- 1
Prepare the lamb: If using bone-in lamb, cut it into large pieces. Pat the lamb chunks dry with paper towels. This helps with browning and texture.
⏱️ 5 minutes - 2
Combine ingredients: In a traditional tangia pot (or a Dutch oven/heavy-bottomed pot with a tight-fitting lid), combine the lamb chunks, chopped preserved lemon rind, crushed garlic cloves, smen, ground cumin, crumbled saffron (including the steeping water), water, salt, and black pepper. Mix everything thoroughly to ensure the lamb is evenly coated.
⏱️ 10 minutes - 3
Seal the pot: Cover the opening of the tangia pot tightly with parchment paper, then secure it with kitchen twine or foil. If using a Dutch oven, ensure the lid is securely in place. This creates a sealed environment for slow cooking.
⏱️ 5 minutes - 4
Cook the tangia: Preheat your oven to 150°C (300°F). Place the sealed tangia pot on a baking sheet (to catch any potential drips) and carefully transfer it to the preheated oven. Cook for 4 to 5 hours, or until the lamb is exceptionally tender and falling apart easily when prodded with a fork. The aroma should be rich and deeply savory.
⏱️ 4-5 hours - 5
Rest and serve: Once cooked, carefully remove the tangia from the oven. Let it rest, still sealed, for about 15-20 minutes. This allows the juices to redistribute. To serve, carefully remove the parchment paper seal at the table (be mindful of steam). Spoon the tender lamb and its rich sauce into bowls. Serve immediately with crusty bread for soaking up the delicious juices.
💡 Conseils de pro
- ✓Traditionally, tangia is cooked in the residual heat of a communal bread oven (hammam). This recipe simulates that slow, gentle cooking process in a home oven.
- ✓This dish is often referred to as 'bachelor's food' because it was historically prepared by men who would take it to the hammam to be cooked.
- ✓The long, slow cooking time ensures the lamb becomes incredibly meltingly tender and flavorful.
- ✓Ensure your preserved lemons are well-rinsed to avoid an overly salty dish. Taste and adjust salt accordingly.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- For a brighter citrus note, add the finely chopped rind of an additional half preserved lemon.
- Add a handful of green olives during the last hour of cooking for an extra layer of flavor and texture.