Tangia (Moroccan Slow Cooked Meat Stew)

Tangia (Moroccan Slow Cooked Meat Stew)

Less commonly known than the tagine, tangia is my favourite Moroccan dish and just so satisfyingly delicious. Traditionally its cooked in a terracotta pot by the same name, in which cuts of lamb are subtly spiced with Ras Al Hanout, saffron and cumin as well as preserved lemons, garlic and fresh coriander and is slow cooked over the ashes from the fires used to heat the hammams. This is my easy home recipe (minus the tangia pots and hammam ashes) for a delicious taste of Marrakech!

 

One of my favourite places to  go on holiday has to be Marrakech. I absolutely love the crazy hustle and bustle of the city, the gorgeous riads, the quaint narrow streets, the exquisite hammams, finding bargains in the bazaars and the incredibly delicious food. One of the first things I eat as soon as I get to Morocco is my beloved Tangia. There really is nothing like this simple melt in your mouth stew.

 

Cooked in traditional clay pots, the meat would be sealed inside with preserved lemons, smen (Moroccan aged butter), spices, herbs and olive oil. These pots of deliciousness would then be slow cooked in the ashes used to heat the hammams (bath houses) scattered all over the city. The result is a rich and tender stew perfect with couscous, rice or crusty bread.

 

 

This is my version of this humble stew that is so easily made at home. I prefer to use my tagine dish to make this but you can also use any other oven proof terracotta / clay pot or casserole dish. With just a few easy steps you can have your very own delicious Moroccan meat stew at home!

 

Tangia (Moroccan Slow Cooked Meat Stew)

June 5, 2019
: 5 - 6
: 10 min
: 6 hr

Less commonly known than the tagine, tangia is my favourite Moroccan dish and just so satisfyingly delicious. Traditionally its cooked in a terracotta pot by the same name, in which cuts of lamb are subtly spiced with Ras Al Hanout, saffron and cumin as well as preserved lemons, garlic and fresh coriander and is slow cooked over the ashes from the fires used to heat the hammams. This is my easy home recipe (minus the tangia pots and hammam ashes) for a delicious taste of Marrakech!

By:

Ingredients
  • 1 kg lamb or beef diced on the bone
  • 1 cup (1 large) onion, finely diced
  • 1 tbsp garlic, crushed
  • 1 ½ tbsp ras el hanout
  • 1 tbsp cumin powder
  • 1 tsp salt
  • 1 tsp saffron
  • ½ tsp white pepper
  • ¼ cup olive oil
  • ½ tsp turmeric
  • 1 cup (30g) fresh coriander
  • 2 – 3 preserved lemons, finely chopped
  • 1 tbsp smen or ghee (optional)
  • ¾ cup (180ml) water
Directions
  • Step 1 Preheat oven to 200°C (400°F).
  • Step 2 In a deep oven proof dish (either a tagine pot, casserole pot or any other terracotta pot with a lid) mix the meat pieces with all the other ingredients except the water.
  • Step 3 Pour the water, it should just about cover the meat pieces. Adjust accordingly by adding more or less water.
  • Step 4 Cut out a piece of baking paper that is slightly bigger than the top of the dish you are using. Place the baking paper on top and tuck the edges inside the pot around the actual tangia. Cover with the lid and place in the oven.
  • Step 5 Reduce the oven temperature to 140°C (285°F) and slow cook the tangia for 5 – 6 hours, until the meat is falling off the bone and melt in your mouth soft.
  • Step 6 Enjoy x


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