What is Tangia

Tangia is a traditional Moroccan dish, particularly popular in Marrakech. It’s a slow-cooked stew typically made with beef or lamb, and it’s known for its distinctive preparation and flavor. Here’s how you can make tangia:

Ingredients

• 1 kg (2.2 lbs) beef or lamb, cut into large chunks
• 4-5 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• 1/2 cup preserved lemons, quartered (optional, for authenticity)
• 1/2 cup green olives, pitted and sliced (optional)
• 1/2 cup almonds, toasted
• 1 cup water or beef broth

Instructions

1. Prepare the Marinade:
   • In a large bowl, mix together the garlic, cumin, coriander, ginger, cinnamon, turmeric, paprika, black pepper, and salt.
2. Season the Meat:
   • Rub the beef or lamb chunks with the spice mixture, ensuring they are well-coated. Let the meat marinate for at least 30 minutes or up to overnight in the refrigerator for the best flavor.
3. Preheat and Prepare:
   • Preheat your oven to 150°C (300°F).
4. Brown the Meat (optional):
   • Heat olive oil in a large Dutch oven or oven-proof pot over medium heat. Brown the meat on all sides if desired. This step adds extra flavor but can be skipped if you prefer a simpler preparation.
5. Assemble the Tangia:
   • Place the marinated meat into a large tagine pot or Dutch oven.
   • Add the preserved lemons, green olives (if using), and almonds. Pour the water or beef broth over the meat.
6. Cook the Tangia:
   • Cover the pot and place it in the preheated oven. Let it cook slowly for 3 to 4 hours, or until the meat is tender and easily falls apart. You can also cook it on the stovetop over low heat if you prefer.
7. Serve:
   • Once the tangia is cooked, check the seasoning and adjust if necessary. Serve hot, garnished with additional almonds or olives if desired.

Tips

• Traditional Preparation: Traditionally, tangia is cooked in a special clay pot called a tangia. If you don’t have one, a Dutch oven or any heavy-bottomed pot will work well.
• Accompaniments: Tangia is often served with Moroccan bread or couscous.

Enjoy the rich, aromatic flavors of this traditional Moroccan stew!

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