Tangia Marrakchia

Ingredients

• 1.6 kg (3.5 lb)lamb, large pieces
• 1preserved lemon
• 6garlic cloves
• 1 tspcumin
• 1 tspras el hanout
• 1 tspsaffron water
• 2 tbspsmen or olive oil
• 1 1/2 tspsalt

Method

1. Begin by taking a heavy pot or a traditional clay urn, which will help retain heat and moisture during the slow cooking process. Place the 1.6 kg (3.5 lb) of large lamb pieces inside, ensuring they are spread out evenly to allow for even cooking.
2. Peel and crush the 6 garlic cloves, then add them to the pot. The garlic will infuse the lamb with a deep, aromatic flavor as it cooks.
3. Slice the preserved lemon into quarters, removing any seeds, and add it to the pot. The preserved lemon will provide a tangy and slightly salty flavor that complements the richness of the lamb.
4. Sprinkle 1 tsp of cumin, 1 tsp of ras el hanout, and 1 tsp of saffron water over the lamb. These spices will create a warm, complex flavor profile typical of Moroccan cuisine.
5. Add 2 tbsp of smen or olive oil and 1 1/2 tsp of salt to the pot. The smen or olive oil will add richness, while the salt enhances the overall flavor of the dish.
6. Mix the ingredients gently with your hands or a spoon to ensure the lamb is well-coated with the spices and oil. If the meat is juicy, do not add extra water, as the lamb will release its own juices during cooking.
7. Seal the pot tightly with a lid or aluminum foil to trap the steam. Place it in a preheated oven at 150°C / 300°F. Cook for about 4 hours, checking occasionally to ensure the seal is intact. The lamb is done when it falls apart easily when prodded with a fork, indicating it is tender and fully cooked.
8. Once the lamb is tender, remove the pot from the oven. The sauce should be molten and minimal, having thickened naturally from the lamb's juices and spices. Serve directly from the pot with fresh bread to soak up the flavorful sauce.