Lamb tangia: Difference between revisions

Jump to: navigation, search

Lamb tangia (view source)

Revision as of 15:47, 21 March 2024

269 bytes added ,  21 March 2024
no edit summary
No edit summary
No edit summary
 
Line 8: Line 8:
}}
}}
<!-- /seo -->
<!-- /seo -->
A 5 hour slow-cooked Moroccan lamb dish that would traditionally use a '''[[Tangia|tangia]]'''.  Our version uses a [[Dutch oven|dutch oven]] and a conventional cooker and is quite similar to [[Jamie Oliver's 4 hour slow roast lamb]] but with a bit more [[Spice|spice]].
Traditionally, this dish would use cheap cuts of [[meat]], [[lamb]] [[shank]], shoulder etc. Although the [[Tangia|tangia cooking process]] was originally a peasant's way of cooking, because it transforms simple food into something so exotic, I think it's worth using really good cuts of [[lamb]].  Feel free to ignore me though!
The aroma that issues from this dish while cooking will stop you in your tracks.  A really complex [[lemon]] scent, the perfume of [[ground coriander]], roasting [[lamb]] and just a tiny hint of [[Garlic|garlic]] and [[onions]] (and I'm not being sarcastic). It is staggering, so please do try to cook this.
Even if you are making this for less than six people, I would still use the same amount of ingredients, but just reduce the meat per person, and maybe a little less [[butter]].


{{Template:CookTools}}
{{recipesummary
{{recipesummary
|TotalCalories = 1199
|TotalCalories = 1199
Line 22: Line 29:
  |CookTime = 5 hours
  |CookTime = 5 hours
  |Image = [[Image:Slow cooked lamb tangia.jpg|thumb|middle|none|alt=Electus]]
  |Image = [[Image:Slow cooked lamb tangia.jpg|thumb|middle|none|alt=Electus]]
}}
</table>
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
<span class="review">
<span class="review">
<span class="reviewHeader">
<span class="reviewHeader">
Line 33: Line 45:


<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
}}
</tr></td>
A 5 hour slow-cooked Moroccan lamb dish that would traditionally use a '''[[Tangia|tangia]]'''.  Our version uses a [[Dutch oven|dutch oven]] and a conventional cooker and is quite similar to [[Jamie Oliver's 4 hour slow roast lamb]] but with a bit more [[Spice|spice]].
</table>
 
Traditionally, this dish would use cheap cuts of [[meat]], [[lamb]] [[shank]], shoulder etc. Although the [[Tangia|tangia cooking process]] was originally a peasant's way of cooking, because it transforms simple food into something so exotic, I think it's worth using really good cuts of [[lamb]].  Feel free to ignore me though!
 
The aroma that issues from this dish while cooking will stop you in your tracks.  A really complex [[lemon]] scent, the perfume of [[ground coriander]], roasting [[lamb]] and just a tiny hint of [[Garlic|garlic]] and [[onions]] (and I'm not being sarcastic). It is staggering, so please do try to cook this.
 
Even if you are making this for less than six people, I would still use the same amount of ingredients, but just reduce the meat per person, and maybe a little less [[butter]].
 
{{RecipeIngredients
{{RecipeIngredients
| 200 g lean cuts of [[lamb]] per person (eg leg of [[lamb]] steaks  or 1.8 kg shoulder of [[Lamb|lamb]] cut into 6 sections
| 200 g lean cuts of [[lamb]] per person (eg leg of [[lamb]] steaks  or 1.8 kg shoulder of [[Lamb|lamb]] cut into 6 sections
Line 65: Line 70:
| Place the pot in the middle of the oven, '''immediately reduce the heat to 140° C (275° F - gas 1)''' and slow cook for 5 hours
| Place the pot in the middle of the oven, '''immediately reduce the heat to 140° C (275° F - gas 1)''' and slow cook for 5 hours
}}
}}
<gallery widths=300px heights=300px perrow=5>
<gallery widths=250px heights=250px perrow=5>
Image:Slow cooked lamb tangia ready for the oven.jpg|thumb|300px|right|Ready for the oven
Image:Slow cooked lamb tangia ready for the oven.jpg|thumb|300px|right|Ready for the oven
Image:Slow cooked lamb tangia ready to blend.jpg|thumb|300px|right|Ready to blend
Image:Slow cooked lamb tangia ready to blend.jpg|thumb|300px|right|Ready to blend
Line 96: Line 101:
[[Category:Baked or roasted]]
[[Category:Baked or roasted]]


<!-- footer hashtags --><code 'hashtagrev:032020'>#lamb #lambtangia #preservedlemons #butter #garlic #boiledpotatoes #mortarandpestle #onions #dutchoven #sauce #tangia </code><!-- /footer_hashtags -->
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/lamb|#lamb]] [[Special:Search/lambtangia|#lambtangia]] [[Special:Search/preservedlemons|#preservedlemons]] [[Special:Search/butter|#butter]] [[Special:Search/garlic|#garlic]] [[Special:Search/boiledpotatoes|#boiledpotatoes]] [[Special:Search/mortarandpestle|#mortarandpestle]] [[Special:Search/onions|#onions]] [[Special:Search/dutchoven|#dutchoven]] [[Special:Search/sauce|#sauce]] [[Special:Search/tangia|#tangia]]
</code><!-- /footer hashtags -->
Retrieved from ‘https://www.cookipedia.co.uk/recipes_wiki/Special:MobileDiff/269438’