Authentic Moroccan Tangia: A Slow-Cooked Delight

Ingredients

  • 2 kg of lamb shoulder, cut into chunks
  • 4 cloves of garlic, peeled and crushed
  • 1 teaspoon of saffron threads
  • 1 tablespoon of ground cumin
  • 1 tablespoon of ground coriander
  • 1 teaspoon of ground black pepper
  • 1 tablespoon of coarse sea salt
  • 1 large bunch of fresh cilantro, finely chopped
  • 1 large bunch of fresh parsley, finely chopped
  • 2 preserved lemons, rinsed and finely chopped
  • 1/4 cup of olive oil
  • 1/2 cup of water
  • 4-5 cups of lamb or vegetable broth
  • 1/2 cup of Moroccan smen (or substitute with ghee or butter)

Steps and instructions

  1. In a large bowl, combine the lamb pieces, crushed garlic, saffron threads, ground cumin, ground coriander, black pepper, sea salt, chopped cilantro, chopped parsley, and chopped preserved lemons.
  2. Mix well to ensure all the lamb pieces are well coated with the spices and herbs. Let the mixture marinate for at least 2 hours, or overnight for the best flavor.
  3. Heat the olive oil in a large tangia pot or a heavy-bottomed dutch oven over medium heat.
  4. Add the marinated lamb to the pot and brown the pieces on all sides. This will take about 10-15 minutes.
  5. Add the water and broth to the pot, cover, and reduce the heat to low.
  6. Simmer for about 3 hours, or until the lamb is tender and the liquid has reduced to a thick, flavorful sauce.
  7. Just before serving, stir in the Moroccan smen (or ghee or butter) until it melts into the sauce.
  8. Enjoy your tangia hot, served with Moroccan bread or couscous.

Tools for making

Recipe variations

  • Substitute lamb with beef or chicken for a different flavor.
  • Add a handful of pitted green olives for a tangy twist.
  • Include a pinch of ground cinnamon or ginger for a hint of warm spice.
  • For a vegetarian version, replace the meat with chunks of root vegetables like carrots, potatoes, and turnips.
  • Experiment with different herbs and spices, such as thyme, rosemary, or paprika, to customize the flavor profile.
  • Add a splash of lemon juice or vinegar to brighten the flavors.
  • For a richer sauce, stir in a dollop of heavy cream or coconut milk towards the end of cooking.
  • If preserved lemons are not available, substitute with fresh lemon zest for a similar citrusy flavor.
  • For a spicier version, add a chopped chili pepper or a sprinkle of cayenne pepper.
  • Include vegetables like bell peppers, zucchini, or eggplant to make it a one-pot meal.

Recipe overview

Tangia is a traditional slow-cooked Moroccan stew, named after the earthenware pot in which it's traditionally cooked. This recipe is full of rich, aromatic flavors from spices and herbs like cumin, coriander, saffron, garlic, cilantro, and parsley, along with the tangy punch of preserved lemons. The lamb is marinated in these flavors, then slow-cooked until it's tender and the sauce has thickened to a rich consistency. To finish, a touch of smen, or clarified butter, is stirred in to give a slight tanginess and luxurious texture. Enjoy it served with Moroccan bread or couscous for a comforting, hearty dish that will transport you straight to the bustling streets of Marrakech. This recipe is a bit time-consuming, but the end result is absolutely worth it!

Common questions

  1. Can I use a different type of meat? Yes, while lamb is traditional for making tangia, you can also use beef or even chicken if you prefer. Adjust the cooking time accordingly.
  2. Can I skip the marinating step? The marinating step is important as it helps infuse the meat with flavors. However, if you are short on time, you can skip it, but the end result may not be as flavorful.
  3. What can I serve tangia with? Tangia is typically served with Moroccan bread or couscous. You can also serve it with rice or roasted vegetables.
  4. Can I make tangia in a slow cooker? Yes, you can adapt this recipe for a slow cooker. After browning the meat, transfer it along with the remaining ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
  5. Can I freeze tangia? Yes, tangia can be frozen. Let it cool completely, divide into portions, and store in airtight containers or freezer bags. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving dishes and utensils

  • Tangia Pot - Traditional clay pot used for cooking Tangia. It helps in slow and even cooking.
  • Dutch Oven - A heavy-bottomed pot that can be used as an alternative to a Tangia pot.
  • Chef's Knife - A sharp knife for chopping the ingredients and preparing the lamb.
  • Cutting Board - A sturdy surface for cutting and preparing the ingredients.
  • Mixing Bowl - A large bowl to combine the lamb and spices for marination.
  • Spatula - A utensil for stirring and turning the lamb while browning.
  • Measuring Spoons - To accurately measure the spices and salt.
  • Tongs - A tool for handling the hot meat pieces while browning.
  • Ladle - For serving the Tangia sauce onto plates.
  • Moroccan Bread or Couscous - Traditional accompaniments to serve with Tangia.

Origin stories

Tangia, a traditional Moroccan stew, holds a unique place in the tapestry of Marrakech's vibrant street food culture. This dish is named after the urn in which it's cooked - the 'tangia', not to be confused with the more widely known 'tagine'. What sets tangia apart is not just its rich, savory flavors, but its communal aspect. Historically, men would prepare the tangia in the morning, filling the urn with meat, spices, and preserved lemon before heading to work. The urn would then be taken to the local hammam, where it would be left to slow-cook in the ashes of the bathhouse furnace. By the end of the day, the workers would return to a perfectly cooked stew, ready to be shared among friends. This tradition of communal cooking and dining is a testament to the spirit of togetherness that is at the heart of Moroccan culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.