Marrakchi Tangia (Slow-Cooked Lamb)
Marrakchi Slow-Cooked Lamb with Saffron and Preserved Lemon
Yes, keto as served. About 5g net carbs per serving, lower than 7 in 10 Moroccan dishes.
What it is
A signature Marrakech stew, traditionally slow-cooked overnight in a clay urn (tangia). Features incredibly tender lamb (often hock or neck) with garlic, cumin, saffron, generous olive oil, and preserved lemons, resulting in a rich, gelatinous broth. Served without bread for dipping.
Key ingredients
Lamb (hock/neck), olive oil, garlic, cumin, saffron, preserved lemons, water, salt, pepper.
Optional tweaks
Ensure no bread or high-carb side dishes are served.
Watch out for
Preserved lemon rind contributes minimal carbs. No significant hidden carb risks if prepared authentically.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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