Lamb tangia: Difference between revisions

| 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]]