Marrakechi Tangia

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1. 1Step 1: In a pressure cooker, add the olive oil and garlic and cook on medium heat for about 3 minutes.
2. 2Step 2: Wash and trim the lamb of all excess fat, then add it to the pressure cooker.
3. 3Step 3: Add all the spices and preserved lemon, then mix all the ingredients so the meat is covered with the spices.
4. 4Step 4: Add the preserved lemon, smen, and water, using just enough water to barely cover the meat.
5. 5Step 5: If cooking on the stovetop (not in a pressure cooker), add half the water and watch closely, as you may need to add more.
6. 6Step 6: Cover the pressure cooker or skillet and cook on medium high heat for 45 minutes to 1 hour (closer to 2 hours for the stovetop).
7. 7Step 7: Vent the steam and check to see if the meat is tender; it should be falling apart with a thick sauce reserved.
8. 8Step 8: If the meat is falling apart but there is a lot of liquid left, continue boiling down the liquid.
9. 9Step 9: When finished, turn out onto a plate and eat with crusty round bread or French baguettes.