Name: Mustapha’s Tangia Marrakshia (Mustapha’s Tangia, Marrakech Version)
Yield: Serves 6
Cuisine: Moroccan
Ingredients: ½ teaspoon each powdered ginger and ras el hanout; 1½ preserved lemons, peel only; ½ bunch fresh green coriander, finely chopped; 2–3 tablespoons finely chopped garlic; ½ bunch flat-leafed (Italian) parsley, finely chopped; 1.6 kg/3½ lb lamb (shoulder and/or breast), cut into 100 g/¼ lb pieces; 100 g/¼ lb (½ cup) smen (or butter); 1 tablespoon coarse salt; 300 ml/½ pint (1¼ cups) water; 2 large tomatoes, skinned, seeded and grated; 2 Spanish onions, peeled and coarsely grated; 4 tablespoons olive oil

Preparation info

Serves
6

Difficulty
Complex

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Tangía is known as a ‘bachelor’s’ dish in Marrakech, for with a tangía – a two-handled amphora-shaped earthenware vessel, glazed on the inside – the cook has no need of a kitchen or stove. Tradition has it that the tangía is taken to the hammam (steam bath) where it is numbered and baked in the ashes for 8 hours, or overnight. But both my friends, Mustapha and Abdeslam, assure me that 2½ hours to 3 hours is long enough – and prov