A meltingly tender tangia marrakchia, flavored with cumin, saffron, preserved lemon, and smen, adapted for slow cooking in a Dutch oven at home. The meat becomes confit-like, coated in a reduced, rich, and deeply spiced jus.
Ingredients
- 1.2 kg boneless lamb shoulder in large chunks
- 6 cloves garlic
- 1 piece salt-preserved lemon
- 30 g smen
- 4 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp ras el hanout
- 1 pinch saffron threads
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1 tsp ground black pepper
- 1/2 tsp fine salt
- 250 ml water
- 4 slices Moroccan bread or crusty country bread
Method
- Peel the garlic, crush it into a paste with the salt, then mix it in a large Dutch oven with the olive oil, smen, cumin, ras el hanout, saffron, turmeric, ginger, and pepper until you have a very fragrant paste.
- Add the lamb chunks and massage them thoroughly in this paste until every side is glossy and well coated.
- Quickly rinse the preserved lemon, remove the seeds, cut the rind into strips, then add it to the meat with a little of its pulp if you like a stronger sauce.
- Pour the water down the side of the Dutch oven, cover tightly, then place over very low heat or in a low oven; the cooking must remain gentle, without a rolling boil.
- Cook until the meat can almost be broken apart with a spoon and the aroma of cumin, preserved lemon, and smen has fully melded into the juices.
- Open the Dutch oven, carefully turn the pieces, and continue uncovered if there seems to be too much liquid; it should become reduced, glossy, and coating.
- Taste the sauce and adjust only if necessary, as the preserved lemon and smen already provide salt and intensity.
- Serve piping hot in a deep ceramic dish, with the juices poured over the meat and Moroccan or country bread for dipping.
Nutrition
Per serving
- Energy
- 836.3 kcal
- Protein
- 59 g
- Carbohydrate
- 25.96 g
- Fat
- 55.6 g
- Fibre
- 4.02 g
- Calcium
- 42.16 mg
- Iron
- 3.43 mg
- Magnesium
- 30.19 mg
