I think this is my favourite Moroccan meal!

While I was living in Marrakech Hafid arranged a Lamb Tangia for my birthday, I had never had this dish before and it was served accompanied by lots of small plates of salads & bread to mop up the juices. What I didn’t know at the time was that you can’t take your time eating a Tangia when you’re sharing a meal with Moroccans, particularly the male variety! There was I enjoying every bite and attempting to take my time, no doubt you’ve heard the phrase you snooze, you loose.. Well the plate was cleaned within 10 mins flat!

I hope it’s as successful when you make it, without question its the ultimate chuck in one pot, stick it in the oven and almost forget about it for 5 hours or so.

Lamb Tangia

6 Lamb Shanks cut in ½

1 & ½  Preserved Lemons – pips removed, flesh intact

8 medium to large cloves of garlic, skin removed

2 Tbsp Ground Cumin

¼ cup Olive Oil

1 cup water

Pinch of Saffron

Pre heat your oven to 160 degrees celsius.

Put the shanks into a large casserole dish and sprinkle the cumin over the meat, add the garlic & olive oil and mix around. Tuck the wedges of preserved lemon in & around the meat, pour in water & saffron.

Put the lid on and place in the oven to cook at 160 degrees celsius for at least 5 hours, shake it every hour or so and turn the meat once or twice. It’s ready when the meat is falling off the bone.

Traditionally this is served with crusty bread to mop up all the juices. You could also serve it with a garden salad or greens. I am allowing at least 1 to 1 & ½ shanks per person. So this recipe would serve 4 adults.


2 thoughts on “I think this is my favourite Moroccan meal!

    • Oh yes, all in one pot makes for a very easy dinner & if you eat like the Moroccan’s do, with your hands & using bread as a spoon, all from the one plate then there is virtually no washing up! 😀 This recipe is actually a Tangia, another very traditional Marrakechi recipe. It’s cooked in something that looks like an earthen ware vase rather than something that’s flat. You can use a cast iron pan, but if you have a ceramic casserole dish with a lid, then use that. I hope you’ll love it!

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