City Palate

The Entertaining Issue - November December 2017

Lamb Tangia with Preserved Lemons and Cumin
Lamb Tangia with Preserved Lemons and Cumin.html

Lamb Tangia with Preserved Lemons and Cumin

March April 2014

From Matthew Altizer

Just like the tagine, a tangia is not only the name of a dish, it’s also the name of the cooking vessel.

1 garlic head, cloves peeled and halved

1 onion, thinly sliced

1 T. cumin seeds, toasted and lightly crushed

1 pinch saffron steeped in 2 T. hot water

1/2 t. ras el hanout

1/2 t. ground ginger

1/2 t. cinnamon

6 whole lamb shanks

sea salt and black pepper to taste

2 T. oudi, or unsalted butter

1 preserved lemon, quartered, seeds removed

juice of 1/2 lemon

2 T. coarsely chopped cilantro

Preheat the oven to 200°F. Place the garlic and onion in a food processor, along with the spices, and blitz until the onions are finely chopped. Place the lamb shanks into a large heavy saucepan and pour the onion mixture over top. Season generously with salt and pepper, add the oudi or butter and preserved lemon, cover with a dampened piece of parchment paper and cook for 6-8 hours, or until the lamb is tender and falling off the bone. Drizzle with the lemon juice, sprinkle with the cilantro and serve. Serves 6.


Meat