Lamb Tangia

Name: Lamb Tangia
Total time: 5 h
Yield: 6 servings
Cuisine: North African
Ingredients: 3 lbs bone-in lamb shanks; 8 cloves garlic; 1 preserved lemon (rind cut into quarters); 1.5 tbsp ground cumin; 1 tsp saffron threads; 1 tbsp smen; 1/4 cup olive oil; 1/2 cup water (no salt)

Marrakech's most famous communal dish of bone-in lamb slow-cooked with garlic, cumin, saffron, preserved lemon, and smen inside a clay tangia pot.

4 1/2-5 hoursYield · 6 servingsRegion · Marrakech

Ingredients

What you’ll need

3 lbs bone-in lamb shanks
8 cloves garlic
1 preserved lemon (rind cut into quarters)
1.5 tbsp ground cumin
1 tsp saffron threads
1 tbsp smen
1/4 cup olive oil
1/2 cup water (no salt)

Method

How it comes together

1
Pack: Place lamb shanks, garlic, preserved lemon rind, smen, oil, cumin, saffron, and 1/2 cup water in a Dutch oven or slow cooker.
2
Cook: Cover tightly with foil and a lid. Bake in a preheated oven at 275°F (135°C) for 4.5 to 5 hours (or cook on low in a slow cooker for 7 to 8 hours) until meat falls off the bone.
3
Serve: Pour shanks and rich garlic-cumin gravy onto a platter.

Accuracy note

Classic tangia is austere: lamb, preserved lemon, cumin, saffron, garlic, smen, and olive oil. Added vegetables or dried fruit turn it into a different tagine style.