TANGIA: TRADITONAL MOROCCAN SLOW COOKED LAMB

 

TANGIA: TRADITONAL MOROCCAN SLOW COOKED LAMB

(Aromatic lamb slow cooked in glazed clay pot with saffron, spices and olive oil)

Ingredients

• 3 lbs. Lamb, shoulder cut in chunky pieces
• 2 preserved Lemons, quartered
• 1 cup Green or Black Olives, whole
• 6 Pearl Onions, whole (optional)
• 2 tbs. Virgin Olive Oil & 1 tbs Ghee
• 1 cup water

 Spices:

• 2 tsp Cumin, freshly ground
• 1 1/2 tsp Ras el Hanout
• 1/2 tsp Turmeric (Karkoum) powder
• 1-2 tsp Black Pepper, freshly ground
• 1/2 tsp Cinnamon powder
• 1 tbs Ginger Root, grated
• 6 Garlic Cloves, crushed
• Salt to taste

 Aroma Pack:

• 1/4 tsp Saffron threads
• 1 tsp Rose Water
• 1/2 tsp Nutmeg, freshly grated
• 1 cup chopped cilantro

Meat Tenderizer:

• ½ Kiwi, skinned

 Tools:

• Tangia, a Morocco traditional glazed clay pot
• Parchment paper to seat pot
• Twine Thread to tie

 

PREPARATION:

•  ·        Marinade Lamb with cumin, Ras El-Hanoot, turmeric, cinnamon, black pepper, and salt for 2 hours to overnight, preferred
• ·        Set oven to 325 F, wash Tangia
• ·        Add lamb and all the remaining ingredients, mix with wooden spoon and shake well
• ·        Secure the pot tightly with parchment and twine. Any other way is fine.
• ·        Place the pot in the oven for 6-8 hours depending on how tender the lamb is.
• ·        Remove and allow the pot to rest for 10 minutes