Moroccan Tangia Marrakchia

Name: Moroccan Tangia Marrakchia
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 4 pounds lamb, or beef, cut into 4- to 5-inch pieces; 1 medium onion, chopped; 6 to 8 cloves garlic, chopped; 1 large handful fresh parsley, or cilantro, chopped; 2 teaspoons ras el hanout; 2 teaspoons cumin; 1 1/4 teaspoons salt; 1 teaspoon saffron threads, heated gently and crumbled; 1 teaspoon turmeric; 1 teaspoon ginger; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon freshly ground white pepper; 1/2 preserved lemon rind, finely chopped; 1/2 preserved lemon, cut into wedges; 1/4 cup olive oil; 3 to 4 tablespoons water

A traditional Moroccan slow-cooked meat dish, typically lamb or beef, prepared with aromatic spices in a tangia or ovenproof dish.

⭐ 4.1 (39 reviews) Prep: 20 minCook: 360 minTotal: 380 minYields: 6 servings

Category Tags:

Dinner Entree

Cuisine Tags:

Moroccan

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Instructions

Combine meat with onion, garlic, herbs, spices, and chopped preserved lemon rind.
Transfer the mixture to a tangia or deep ovenproof dish, adding olive oil (or smen), preserved lemon wedges, and water.
Cover the dish tightly with parchment paper, then aluminum foil, sealing snugly and piercing both layers in 2-3 spots.
Place the covered tangia in a cold oven, set to 275 F (140 C), and begin cooking.
Cook for 5 to 6 hours until the meat is fall-off-the-bone tender.
Serve the tangia on a large platter with Moroccan bread.

Nutritional Info (per serving)

Calories: 990 kcal

Carbohydrate: 5 g

Cholesterol: 293 mg

Fiber: 1 g

Protein: 75 g

Saturated Fat: 28 g

Sodium: 806 mg

Sugar: 1 g

Fat: 73 g

Unsaturated Fat: 0 g