Moroccan · dinner
The Hirshon Opulent Moroccan Tangia A rich, slow-cooked Moroccan stew of camel and lamb on the bone, seasoned with a complex spice blend, preserved lemon, and saffron, traditionally cooked for hours until the meat is confit-tender.
total 10 hr 10 min
cook 10 hr
servings 4 Original recipe on thefooddictator.com
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Back to 4 servings 3 lb chopped camel stew meat, lamb or beef stew meat may be substituted, on the bone 0.5 lb chopped lamb stew meat, on the bone 6 clove garlic, TFD usually does 6 for camel, 7 for beef, 8 for lamb, peeled, to your taste 2 tsp whole cumin seeds 1 large handful fresh parsley or cilantro, chopped 1 medium, peeled onion, finely-minced 2 tbsp Hirshon Ras al Hanout or a good commercial blend, Moroccan spice mix 0.5 tsp Mesquite liquid smoke, TFD optional addition to simulate the smokiness of cooking in ashes 2 tsp saffron threads, heated gently and then crumbled 1.25 tsp kosher salt 1 tsp turmeric 0.5 tsp freshly-ground cumin 0.5 tsp ginger 0.5 tsp freshly-ground black pepper 0.5 tsp freshly-ground white pepper 0.5 tsp freshly-ground coriander seeds, preferably the football-shaped Indian variety 0.25 tsp freshly-ground Ceylon cinnamon 0.25 tsp freshly-grated nutmeg 0.25 tsp freshly-ground clove 0.5 preserved lemon rind, finely chopped 0.5 preserved lemon, cut into wedges 1 cup water, for a richer version, use meat stock as TFD does, but water is traditional 1 tbsp top-quality rosewater 1 tbsp Smen mixed with 1 Tbsp. unsalted butter or olive oil, Moroccan aged clarified butter, or use all smen if you’re Moroccan or just butter or olive oil if you’re averse to smen
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1 Step 1: Preheat the oven to the lowest settings (about 200 F / 100 C). In a small bowl, mix the water or stock and rosewater then soak the saffron threads in the mixture. Set aside for 5 minutes.2 Step 2: Meanwhile crush the garlic and cumin seeds together and then mix the meat along with the onion, garlic, parsley or cilantro, spices, and chopped preserved lemon rind.3 Step 3: Transfer the seasoned meat mixture to the tangia (or another deep oven-proof cooking dish). Add the olive oil, butter or smen, preserved lemon wedges and water or stock.4 Step 4: Cover the top of the tangia with a circle of parchment paper (it should be cut a little larger than the diameter of the opening).5 Step 5: Cover the parchment paper with a layer of aluminum foil, wrapping and sealing the foil snugly to the tangia. Shake well. Pierce the foil and parchment paper in two or three places with a fork.6 Step 6: Bake for 10 hours in the preheated oven. Yes – 10!7 Step 7: Once done, remove from the oven and let rest for 10 minutes. Pour into a serving dish and serve with thick bread.getsaucepan.com/r/7dc7810c-f974-44c9-9bc1-f655d239699e · Original: https://www.thefooddictator.com/the-hirshon-opulent-moroccan-tangia-%D9%88%D9%81%D8%B1%D8%A9-%D8%A7%D9%84%D8%B7%D9%86%D8%AC%D9%8A%D8%A9/
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