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{{Template:CookTools}}
<!-- seo -->
{{#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
}}
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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
{{recipesummary
|Servings = Serves 6
|TotalCalories = 1199
|PortionCalories = 199
|DatePublished=30th December 2012
|Author=JuliaBalbilla
|Servings = Serves 6
  |Difficulty = 2
  |Difficulty = 2
  |ImageComment = Slow cooked lamb tangia and couscous
  |ImageComment = Slow cooked lamb tangia and couscous
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  |PrepTime = 15 minutes
  |PrepTime = 15 minutes
  |CookTime = 5 hours
  |CookTime = 5 hours
  |Image = [[Image:Slow cooked lamb tangia.jpg|300px|alt=Electus]]
  |Image = [[Image:Slow cooked lamb tangia.jpg|thumb|middle|none|alt=Electus]]
}}
}}
[[Image:Slow cooked lamb tangia ready for the oven.jpg|thumb|300px|right|Ready for the oven]]
</table>
[[Image:Slow cooked lamb tangia ready to blend.jpg|thumb|300px|right|Ready to blend]]
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
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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]].
<span class="review">
<span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Garlic, garlic, garlic</span>''


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!
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span>


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.
<span class="reviewDesc">Smell this when it is cooking. WOW!</span>


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]].
<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
===Ingredients===
</tr></td>
</table>
{{RecipeIngredients
{{RecipeIngredients
| 200 g lean cuts of [[lamb]] per person (eg leg of [[lamb]] steaks, lamb fillet, etc.)
| 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]]
}}
}}
or 1.8 kg shoulder of [[Lamb|lamb]] cut into 6 sections
* 1 and a half [[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]]
<GoogleBanner>recipe-pages</GoogleBanner>
===[[Mise en place]]===
===[[Mise en place]]===
* Pre-heat the [[oven]] to 230° C (450° F - gas 8)
* Preheat the [[oven]] to 230° C (450° F - gas 8)
===Method===
===Method===


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| 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=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===
===Serving suggestions===
Check for seasoning and then serve hot with [[boiled potatoes]] or [[plain rice]].
Check for seasoning and then serve hot with [[boiled potatoes]] or [[plain rice]].
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This dish could be cooked in a [[slow cooker]] (crock pot).
This dish could be cooked in a [[slow cooker]] (crock pot).
==See also==
==See also==
* [[Slow roast recipes]]
* [[Slow roast recipes]]


{{RecipeLine}}
[[Category:Recipes]]
[[Category:Recipes]]
[[Category:Garlic recipes]]
[[Category:Garlic recipes]]
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[[Category:Baked or roasted]]
[[Category:Baked or roasted]]


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