Warmly Spiced Moroccan Tangia
A traditional Moroccan stew dish made with a flavorful blend of spices, perfect for a cold evening. Serve with a side of warm pita bread.
Ingredients
- ●1.5 kg Lamb shoulder
- ●2 tbsp Olive oil
- ●2 Onion
- ●3 cloves Garlic
- ●1 inch Ginger
- ●2 tsp Cumin
- ●1 tsp Cinnamon
- ●1 tsp Paprika
- ●1 tsp Salt
- ●1 tsp Black pepper
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the lamb shoulder with salt, black pepper, cumin, cinnamon, and paprika.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the lamb shoulder until browned on all sides, about 5 minutes.
- 4
Add the onion, garlic, and ginger to the pot and cook until the onion is softened, about 5 minutes.
- 5
Add 1 cup of water to the pot and bring to a boil.
- 6
Cover the pot with a lid and transfer it to the preheated oven.
- 7
Braise the lamb for 2 1/2 hours, or until it is tender and falls apart easily.
- 8
Remove the pot from the oven and let it cool slightly.
- 9
Using two forks, shred the lamb into bite-sized pieces.
- 10
Return the pot to the stovetop and simmer the lamb over low heat until the sauce has thickened, about 10 minutes.
- 11
Serve the warmly spiced Moroccan tangia hot, garnished with chopped fresh parsley if desired.