Description
Lamb Tangia is a traditional slow-cooked dish from Marrakesh, known for its rich flavors and tender meat.
Ingredients
Scale
- 2 kg lamb shoulder, cut into large pieces
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup olive oil
- 1 lemon, juiced
- 1/2 cup water
- 2 sprigs fresh cilantro, chopped
- 2 sprigs fresh parsley, chopped
Instructions
- Preheat your oven to 150°C (300°F).
- In a large mixing bowl, combine garlic, spices, salt, and pepper.
- Add lamb pieces and coat them well with the spice mixture.
- Place the lamb in a tagine or a heavy oven-safe pot.
- Pour olive oil and lemon juice over the lamb.
- Add water to the pot.
- Cover the pot with a lid or aluminum foil.
- Cook in the oven for 4-5 hours until the lamb is tender.
- Garnish with chopped cilantro and parsley before serving.
Notes
- Serve with Moroccan bread or couscous.
- Adjust spices to your taste.
- Let the dish rest for 10 minutes before serving.
Nutrition
- Serving Size: 200g
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Lamb Tangia, Marrakesh, slow-cooked lamb, Moroccan cuisine