Tangia Marrakchia

🧂 Ingredients

• 1 kg Lamb shoulder
• 1 Preserved lemon
• 2 tbsp Smen(Smen is a pungent, aged Moroccan butter. If unavailable, unsalted butter with a pinch of salt and a tiny drop of Worcestershire sauce can be a substitute, though it won't be authentic.)
• 1 head Garlic
• 1 tbsp Ground cumin
• 1/2 tsp Saffron threads
• 1/2 cup Water(Approximately, to help create steam.)
• 1 tsp Salt(Adjust to taste, considering the saltiness of smen and preserved lemon.)
• 1/2 tsp Black pepper

👨‍🍳 Instructions

1. 1

   Prepare the tangia urn: Ensure your tangia (the distinctive clay pot with a narrow neck) is clean. If it's a new or unseasoned pot, it might require sealing according to the manufacturer's instructions.

   ⏱️ 5 minutes
2. 2

   Layer the ingredients: Place the lamb cubes into the tangia urn. Add the chopped preserved lemon pulp, sliced preserved lemon rind, smashed garlic cloves, ground cumin, crumbled saffron (along with its steeping liquid), smen, salt, and freshly ground black pepper. Pour in about 1/2 cup of water. Gently mix the ingredients within the urn to ensure the lamb is evenly coated.

   ⏱️ 10 minutes
3. 3

   Seal the tangia: Cover the narrow opening of the tangia urn with a piece of parchment paper, ensuring it fits snugly. Secure the parchment paper tightly with kitchen twine, creating a seal. This prevents steam from escaping during the long cooking process.

   ⏱️ 5 minutes
4. 4

   Slow cooking: Traditionally, the tangia is placed in the embers of a hammam's furnace or a wood-fired oven. For home cooking, you can replicate this by placing the sealed tangia in a preheated oven. The ideal temperature is low and consistent. Preheat your oven to 150°C (300°F). Place the tangia directly on the oven rack or on a baking sheet to catch any potential drips.

   ⏱️ 6-8 hours
5. 5

   Check for tenderness: After 6 hours, carefully remove the tangia from the oven. Gently shake the urn; you should feel the lamb moving loosely, indicating it's very tender. If it still feels firm, return it to the oven for another 1-2 hours. The lamb should be fall-off-the-bone tender.

   ⏱️ 10 minutes
6. 6

   Serve: Once the lamb is perfectly tender, carefully remove the parchment paper and twine. The lamb should be falling apart. Serve the Tangia directly from the urn, spooning the tender lamb and its rich sauce over couscous or with crusty Moroccan bread (khobz) for dipping.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Traditional cooking in a hammam's embers provides a unique, gentle heat that is difficult to replicate perfectly at home. However, a low and slow oven method yields excellent results.
• ✓This dish is ideal for entertaining as it requires minimal active preparation time and can cook unattended for hours.
• ✓The long, slow cooking process ensures the lamb becomes incredibly tender and infused with flavor, practically melting in your mouth.
• ✓Ensure the tangia is well-sealed to trap all the aromatic steam, which is crucial for tenderizing the meat and developing the sauce.

🔄 Variations

• For a quicker, though less traditional, version, you can adapt this recipe for a slow cooker. Cook on low for 8-10 hours or high for 4-5 hours.
• Some recipes include additional spices like ginger or turmeric, or even a touch of honey for sweetness.
• Adding a few whole dried chilies can provide a subtle warmth.
• While lamb shoulder is traditional, beef chuck or even chicken thighs can be used, adjusting cooking times accordingly.

🥗 Nutrition

Per serving