How to Make the Best Lamb Meat Tangia at Home

Brief about the dish

Lamb Meat Tanjiya (Tangia Marrakchia) is an authentic Moroccan dish named after its vessel. A clay jar used to transport oil in ancient times, which has become a legend of Moroccan culinary art over time.

There are two stories about its origin. The most famous is that it was made by workers who had little time to go home to eat, so they took all the ingredients they could find, meat, spices and vegetables, put them in a jar and left them to cook overnight in a nearby bath.

To this day, mutton Meat Tanjiya is still popular and is even served at weddings. This traditional dish is generally prepared by men who put it in a clay jar. The meat with spices and other ingredients, then close it with kraft paper, tie it with iron and wire, and leave it overnight on lightly charred wood until it becomes hot coals. Many restaurants in Marrakech try to include it in their menus, but they often fail to prepare it as it is in the traditional ovens of Marrakech.

Ingredients of Easy and simple tangia

• Lamb meat (quantity as desired).
• peeled head of garlic.
• the preserved lemon cut into pieces.
• Smen.
• A spoonful of cumin seeds (ground cumin can be used).
• Saffron.
• water.

Cooking method

In a pressure cooker, place the meat, the head of garlic, the spices, the preserved lemon cut into pieces, the oil, Smen , saffron and the water.
Close the pressure cooker and place it on very low heat for about 3 hours, monitoring the cooking of the meat. When the meat becomes tender and the sauce very reduced, remove the pot from the heat.

Serve very hot. I prefer to put it in the oven to get a nice brown color. The meat is originally served without browning.