Abdeslam’s Tangia Fassia

Name: Abdeslam’s Tangia Fassia (Abdeslam’s Tangia, Fez Version)
Yield: Serves 6
Cuisine: Moroccan
Ingredients: 1.6 kg/3½ lb leg or shoulder of lamb, cut into cubes; 1.6 kg/3½ lb leg or shoulder of lamb, cut into cubes; 100 g/¼ lb (½ cup) smen (or butter); 100 g/¼ lb (½ cup) smen (or butter); 3 Spanish onions, peeled and coarsely grated; 6 tablespoons olive oil; 1 tablespoon each powdered ginger and sweet red pepper; 6 cloves garlic, peeled and finely chopped; 2 teaspoons each ground coriander seed and coarse salt; 1 tablespoon each powdered ginger and sweet red pepper; 4 large tomatoes, skinned, seeded and coarsely grated; 2 teaspoons each ground coriander seed and coarse salt; 900 ml/1½ pints (3¾ cups) water; ½ packet (heaped ⅓ teaspoon) powdered saffron

Abdeslam’s Tangia, Fez Version

Preparation info

Serves
6

Difficulty
Complex

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

1.6 kg/3½ lb leg or shoulder of lamb, cut into cubes
100 g/

Africa
Morocco
Marrakech
Main course
Mediterranean
Gluten-free

Method

Cook as above.