Traditional Moroccan Lamb Tangia
A popular North African dish that is slow-cooked in a clay oven, perfect for special occasions. This recipe is a simplified version of the traditional tangia.
Ingredients
- ●1 kg lamb shoulderBone-in
- ●2 tbsp olive oil
- ●2 onionsChopped
- ●3 cloves garlicMince
- ●1 tsp cumin
- ●1 tsp coriander
- ●1 tsp paprika
- ●1 tsp salt
- ●1 tsp black pepper
- ●1 preserved lemonDiced
Instructions
- 1
1. Preheat the oven to 150°C (300°F).
- 2
2. Season the lamb shoulder with salt, black pepper, cumin, coriander, and paprika.
- 3
3. Heat the olive oil in a large Dutch oven over medium heat. Sear the lamb shoulder until browned on all sides.
- 4
4. Add the chopped onions to the pot and cook until they are softened and lightly browned.
- 5
5. Add the minced garlic and cook for 1 minute.
- 6
6. Add the preserved lemon and cook for 1 minute.
- 7
7. Transfer the pot to the preheated oven and cook for 2-3 hours, or until the lamb is tender and falls apart easily.
- 8
8. Let the tangia rest for 10-15 minutes before slicing and serving.