Recipemain dish

Moroccan Tangia Marrakchia

Name: Moroccan Tangia Marrakchia
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

This slow-cooked Marrakesh dish is traditionally prepared in a clay pot called a tangia. Rather than cook the meat at home, the tangia would be brought to an oven adjacent to a "hammam," where it would slow cook in the ashes from the fire used to heat the bathhouse. If you don't have a tangia, you can recreate the dish using another oven-proof clay pot, a Dutch oven, or a deep casserole. Also, try chicken tangia with preserved lemons and tangia meknassi with pearl onions. Or if you enjoy a variety of meat, you might like tangia with calves or lamb feet.

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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

Preparation

1Steps to Make It
2Gather the ingredients.
3Mix the meat with the onion, garlic, parsley or cilantro, spices, and chopped preserved lemon rind. Transfer the seasoned meat mixture to the tangia (or another deep ovenproof cooking dish). Add the olive oil, or smen (salted fermented butter—if using), preserved lemon wedges and water.
4Cover the top of the tangia with a circle ofparchment paper(it should be cut a little larger than the diameter of the opening). Cover the parchment paper with a layer of aluminum foil, wrapping and sealing the foil snugly to the tangia. Pierce the foil and parchment paper in 2 or 3 places with a fork.
5Place the tangia in a cold oven, set the thermostat to 275 F/140 C, and turn the oven on. Leave the tangia for 5 to 6 hours, at which time you can check to see if the meat is adequately cooked. It should fall off the bone and be buttery-tender.
6Serve the tangia on a large communal platter with Moroccan bread (khobz) for scooping up the meat and sauce.
7Serve and enjoy!