Dinner Meat Moroccan Recipes Moroccan Tajine and Main Dishes

Moroccan Beef Tangia with Garlic and Preserved Lemons

Tangia 6

Tangia is another clay Moroccan dish mostly found in Marrakech City.  Tangia dishes are slow cooked in the ashes from fire used to heat up the Moroccan bath house (Hammam).  They are usually prepared by men, mostly singles early in the morning so it can be ready by lunch time.  In Marrakech, Tangia is also served at weddings, baby showers, and other celebrations.

Moroccan Beef Tangia with Garlic and Preserved Lemons is the traditional way of preparing the Tangia. You can also make it with Chicken. The dish is prepared with these traditional ingredients, preserved lemons, Ras El Hanout, and  Smen (Preserved butter). You can skip Ras El Hanout and Smen, but it will certainly taste a lot better if you are able to gather all the ingredients.

Picture courtesy of: dinnersanddreams.net
Picture courtesy of: Dinners and dreams

Above is a picture of Tangia. Tangia is also made of clay just like Tajine, but as you can see from the picture, its shape is different.

Since I don’t have Tangia, and there is no Moroccan bath house around the corner of my house where I can cook it, I am using a Dutch oven and will cook it in the oven for 3-4 on a low temperature of 275 degrees. I have seen my mom make the same dish using the pressure cooker. My mom tells me that as long as you have the right ingredients, whether you cook the dish using the traditional Tangia or a a pot, you should have the same results. I would even use a slow cooker and prepare the dish it the morning (it only takes 10minutes), set it up on low, by the time you come home at the end of the day, you have a juicy, delicious meat ready to be served. Moroccan Beef Tangia with Garlic and Preserved Lemons also makes the perfect party dish because you can prepare in minutes, put it in the oven or slow cooker and forget it about it until you are ready to serve.

Prep Time: 10 minutes

Cook Time: 3-4 Hours

Serves: 4

Ingredients:

2 lbs. of lamb or beef shanks or roast
1 tablespoon of Olive Oil
4 cloves of garlic peeled and kept whole
Salt and Pepper to taste
1/2 teaspoon Ground Ginger
1 teaspoon of Cumin
1/2 teaspoon saffron threads, crumbled
1/4  teaspoon ras el hanout (optional)
1/2 preserved lemon cut into small wedges
1/2 teaspoon of smen (Moroccan preserved butter) (optional)
3 tablespoon of water

 Directions:

Tangia 1

To a dutch oven add the meat and all the other ingredients except for the garlic.

Tangia 2

Mix them well until the meat is well coated with the spices. Then add the garlic.

Tangia 3

Bake at 275 degrees for 3 to 4 hours

Tangia 5

The meat should be well cooked to the point where it falls off the bones, and you should have very little broth loft in the pot. If it is too watery, I would put the pot on the stove top and let it simmer for 10 to 15 minutes until the excess water has evaporated and you end up with a nice thick sauce as shown on the picture.

Tangia 0

Serve Tangia hot with bread

Moroccan Beef Tangia with Garlic and Preserved Lemons
 
Prep time
Cook time
Total time
 
Loubna El Maziati:
Serves: 4
Ingredients
  • 2 lbs. of lamb or beef shanks or roast
  • 1 tablespoon of Olive Oil
  • 4 cloves of garlic peeled and kept whole
  • Salt and Pepper to taste
  • ½ teaspoon Ground Ginger
  • 1 teaspoon of Cumin
  • ½ teaspoon saffron threads, crumbled
  • ¼ teaspoon ras el hanout (optional)
  • ½ preserved lemon cut into small wedges
  • ½ teaspoon of smen (Moroccan preserved butter) (optional)
  • 3 tablespoon of water
Directions
  1. To a Dutch oven add the meat and all the other ingredients except the garlic
  2. Mix them well until the meat is well coated with the spices. Then add the garlic
  3. Bake at 275 degrees for 3 to 4 hours
  4. The meat should be well cooked to the point where it falls off the bones, and you should have very little broth loft in the pot. If it is too watery, I would put the pot on the stove top and let it simmer for 10 to 15 minutes until the excess water has evaporated and you end up with a nice thick sauce.
  5. Serve Tangia hot with bread

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