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{{#seo:
|title=Lamb tangia, Garlic recipe
|titlemode=replace
|keywords=#lamb #lambtangia #preservedlemons #butter #garlic #boiledpotatoes #mortarandpestle #onions #dutchoven #sauce #tangia
|hashtagrev=032020
|description=A 5 hour slow-cooked Moroccan lamb dish that would traditionally use a tangia
}}

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]].

{{recipesummary
|TotalCalories = 1199
|PortionCalories = 199
|DatePublished=30th December 2012
|Author=JuliaBalbilla
|Servings = Serves 6
|Difficulty = 2
|ImageComment = Slow cooked lamb tangia and couscous
|TotalTime = 5 hours 15 minutes
|PrepTime = 15 minutes
|CookTime = 5 hours
|Image = [[Image:Slow cooked lamb tangia.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Garlic, garlic, garlic''

5/5 

Smell this when it is cooking. WOW!

 [[User:PSmith|Paul R Smith]] 
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{{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
| 1.5 [[Preserved lemons|preserved lemons]], flesh removed
| 2 large [[Onions|onions]], peeled and quartered
| 1 tablespoon [[Cumin seeds|cumin seeds]], cracked in a [[Mortar and pestle|mortar and pestle]]
| 10 peeled [[Garlic|garlic]] cloves
| 1 tablespoon [[Coriander seeds|coriander seeds]], finely ground in a [[coffee grinder]] or [[Mortar and pestle|mortar and pestle]]
| Big handful of [[Parsley|parsley]] - big, big, big!
| 60g [[Butter|butter]]
| 160 ml water
| [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]]
}}
===[[Mise en place]]===
* Preheat the [[oven]] to 230° C (450° F - gas 8)
===Method===

{{RecipeMethod
| Put the water, [[Preserved lemon|preserved lemon]] rinds, [[Garlic|garlic]], [[Onion|onion]], [[Spices|spices]], [[Herbs|herbs]], [[Salt|salt]] and [[Pepper|pepper]] into a [[Food processor|food processor]] and blend to a coarse to medium consistency.
| I am not a fan of lamb fat/oil so if you are like me, trim off the big hunks of fat.
| Dab the [[Butter|butter]] over the base of a [[Dutch oven]], lay the [[Meat|meat]] in the bottom, pour the blended [[Sauce|sauce]] over the meat and mix very well
| Cover the [[Meat|meat]] and [[Sauce|sauce]] with a doubled layer of [[grease-proof paper]], cover the pot with a doubled layer of [[tin foil]] and scrunch up around the rim, then press the lid on so there is a really good seal
| 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=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 to blend.jpg|thumb|300px|right|Ready to blend
</gallery>
===Serving suggestions===
Check for seasoning and then serve hot with [[boiled potatoes]] or [[plain rice]].

We had this dish with [[couscous]], but it is such a richly flavoured dish, it needs something quite bland as an accompaniment. The [[Colourful couscous recipe|couscous]] we normally cook also tends to be highly flavoured. On reflection, I would now serve this with plain [[boiled potatoes]], [[plain boiled rice]] or [[couscous]] cooked in light stock, nothing more.

===Substitutes===
The [[preserved lemons]] are the cornerstone of this dish and there really is no alternative (don't attempt to make this with fresh [[lemons]]!). [[Preserved lemons]] are really easy to make yourself but do need a month at least to pickle and improve. I don't know of a UK supplier, do you? Hey, yes I do - Sainsbury's sell [[preserved lemons]], they are made by [[Belazu]]. Enjoy! (You will need 2 bought lemons to every 1 homemade lemon)

===Variations===
This dish could be cooked in a [[slow cooker]] (crock pot).
==See also==

* [[Slow roast recipes]]

{{RecipeLine}}
[[Category:Recipes]]
[[Category:Garlic recipes]]
[[Category:Historic recipes]]
[[Category:Lamb recipes]]
[[Category:Main courses]]
[[Category:Meat recipes]]
[[Category:Moroccan recipes]]
[[Category:North African recipes]]
[[Category:Stews and casseroles]]
[[Category:Favourite recipes]]
[[Category:Baked or roasted]]

<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>

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