Lamb tangia

Lamb tangia

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

You see earthenware tangia pots for sale at most butcher shops in Marrakesh. Traditionally, the butcher chops up some lamb for the pot, along with garlic cloves, salt, cumin and saffron threads. A little water and oil olive is added and then parchment paper, firmly tied with string, covers the narrow lid. The tangia is then taken to the hammam oven (farnatchi), used to heat the water of the hammam (wash house), and buried in hot embers for anything from five to eight hours. It’s a brilliant way of cooking, traditionally used by bachelors, and only costs a few dirhams as a tip. To replicate the process, simply use an earthenware dish with a tight-fitting lid. I like to add more vegetables than they do in Morocco, which become deliciously soft and caramelised after so much slow-cooking.

Ingredients

Quantity Ingredient
1kg lamb shoulder or neck, cut into 8-10cm pieces
3 baby leeks, outer leaves removed
5 shallots, peeled whole
2 carrots, peeled and chopped
1 ripe tomato, quartered
garlic, peeled
1 tablespoon flat-leaf parsley, including stalks
1 small * preserved lemons [rid:1530], roughly chopped
1 teaspoon saffron threads
1 teaspoon cumin
1 teaspoon paprika
2 tablespoons virgin olive oil
sea salt
freshly ground black pepper
600ml cold water

To serve

Quantity Ingredient
arab-style flatbread

Method

  1. Preheat the oven to 150°C. Place all the ingredients in a tangia or earthenware dish and season generously with salt and pepper. Pour in about 650ml water to just cover the mixture, then cover with parchment paper or foil, or top with a tight-fitting lid.
  2. Cook in the preheated oven for 4 to 4 1/2 hours, or until the lamb falls apart and the vegetables are tender.
  3. Serve with flatbread.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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