Moroccanomnivorevia groq
Smoky Moroccan Lamb Tangia
A traditional Moroccan lamb dish, slow-cooked in a smoky sauce, perfect for a special occasion.
⏱170 min🍽4 servings📊hard
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Ingredients
- ●1.5 lbs Lamb shoulderBone-in, skin removed
- ●1 cup Smoky sauceHomemade or store-bought
- ●2 tbsp Moroccan spice blendCustom mix or store-bought
- ●3 cloves GarlicMinced
- ●2 tbsp Olive oilFor browning
- ●1 medium OnionChopped
- ●1/4 cup Fresh parsleyChopped, for garnish
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Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Heat olive oil in a large Dutch oven over medium-high heat. Sear lamb shoulder until browned on all sides, about 5 minutes per side.
- 3
Transfer lamb to a plate and set aside.
- 4
Reduce heat to medium and cook onion until softened, about 5 minutes.
- 5
Add garlic and cook for 1 minute.
- 6
Stir in smoky sauce and Moroccan spice blend. Bring to a simmer.
- 7
Return lamb to the pot and cover with a lid.
- 8
Transfer pot to the preheated oven and cook for 2 1/2 hours, or until lamb is tender.
- 9
Remove pot from oven and let rest for 10 minutes before slicing.
- 10
Serve garnished with parsley and additional smoky sauce, if desired.