Moroccan Tangia Marrakeshia

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1. 1Step 1: Combine the meat, onion, garlic, parsley, spices and chopped preserved lemon rind.
2. 2Step 2: Transfer the seasoned meat mixture to the tangia or other deep casserole.
3. 3Step 3: Add the olive oil, preserved lemon wedges and water.
4. 4Step 4: Cover the top of the tangia with a circle of baking paper which should be cut a little larger than the diameter of the opening.
5. 5Step 5: Cover the baking paper with a layer of aluminium foil wrapping and sealing the foil snugly to the tangia.
6. 6Step 6: Pierce the paper in two or three places with a fork.
7. 7Step 7: Place the tangia or casserole in a cold oven. Set temperature to 140C and cook for 5 - 6 hours or until meat is falling off the bone and tender.
8. 8Step 8: Serve the tangia on a large platter with khobz (Moroccan bread) for scooping up the meat and sauce.