Marrakesh Bachelor's Stew (Lamb Tagine)
DESCRIPTION
Moroccan preserved lemons, lamb meat, and cumin.Tangia or Tanjia is a Moroccan clay pot used for cooking the dish called also the Tangia. The word Tangia is popular for the rich and delicious, and meltingly tender lamb stew. Tangia is Marrakesh culinary classic: lamb shoulder is sealed in a crockery jar with preserved lemon, spices, aged butter, and olive oil and brought to a local hammam, where it is left to slow-cook in the ashes.In ancient time, Tangia was a men’s dish par excellence. Even though, it can be prepared by everyone with the right ingredients. Cook it low and slow for at least four hours, and the fork-tender meat will be your reward.Source: Chef Rachida
INGREDIENTS
- 3 lbs lamb
- 6 cloves garlic (peeled and left whole)
- 2 tablespoon cumin
- 1 pinch saffron
- 1 preserved lemon (quartered)
- 1 tablespoon Ras El Hanout
- ⅓ cup olive oil (or rendered lamb fat)
- 1 cup water
INSTRUCTIONS
Modern Method
- Place all the ingredients in a heavy saucepan and cook over medium heat for one hour or until the meat is tender.
Alternate: Preheat oven to 450 degrees. Add all the ingredient to a Dutch oven, making sure that lamb is well coated. Place lid on Dutch oven and immediately place in oven and reduce heat to 275 degree. Slow cook for 5-6 hours.
Original method
- Place all the ingredients in the earthenware jar and shake it vigorously. Seal its opening with paper (or aluminum foil) and secure it with a string. Make a few holes in the paper and take the jar to the "hammam" [communal steambath house] and entrust it to the "farnachi" [the bath attendant] who buries it in the hot ashes to cook for at least 4 hours.
Notes
Note: If you don't own a tagine, you can always use a slow cooker, Dutch oven or pot.
Moroccan: TANGIA MARRAKCHIA
NUTRITION
Calories: 285kcal
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5
Annie says
Made it again with lamb shanks. You have to gat a tangia, it’s worth it. The flavors of this recipe are delicious!
npool32 says
Thank you Annie! So glad you enjoyed it! I LOVE lamb shank as well.
Annie says
Most delicious! I used lamb necks and made this in a tangia over coals. It’s worth buying a tangia,it’s worth making your own preserved lemons, and it’s worth the time! The flavor is amazing!
npool32 says
Annie, I couldn't agree more! I love making my own preserved lemons. I cook with a tagine often, but have never tried cooking with a tangia. That's next on my list. Thanks for the recommendation!