Tangia Lamb Tagine
A traditional Moroccan dish cooked in a deep, clay pot called a tangia, this recipe features slow-cooked lamb in a rich, aromatic sauce.
Ingredients
- ●1.5 kg Lamb Shoulder
- ●2 tbsp Olive Oil
- ●2 medium Onion
- ●4 cloves Garlic
- ●2 inches Ginger
- ●1 tsp Cumin
- ●1/2 tsp Cayenne Pepper
- ●1 tsp Paprika
- ●1 tsp Salt
- ●1/2 tsp Black Pepper
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the lamb with salt, black pepper, cumin, cayenne pepper, and paprika.
- 3
Heat the olive oil in a deep, clay pot called a tangia or a Dutch oven over medium heat.
- 4
Sear the lamb until browned on all sides, about 5 minutes.
- 5
Add the onion, garlic, and ginger to the pot and cook until the onion is translucent.
- 6
Add 1 cup of water to the pot and bring to a boil.
- 7
Cover the pot and transfer it to the preheated oven.
- 8
Braise the lamb for 2 1/2 hours, or until tender and falling apart.
- 9
Remove the pot from the oven and let it cool slightly.
- 10
Shred the lamb with two forks and serve hot, garnished with fresh parsley or cilantro.
- 11
Serve with a side of cauliflower rice or a keto-friendly salad for a complete meal.