Tangia Marrakchia (Agneau ou Bœuf Cuit à la Jarre)
Marrakchi Slow-Cooked Lamb or Beef Pot
Yes, with a tweak: omit any bread served alongside. About 6g net carbs per serving, lower than 6 in 10 Moroccan dishes.
What it is
A traditional Marrakchi specialty, where cuts of lamb or beef (often shank or neck) are slow-cooked for hours in an urn (tangia) with preserved lemon, garlic, cumin, and olive oil until incredibly tender and falling off the bone. Rich and intensely flavorful.
Key ingredients
Lamb or beef cuts, olive oil, preserved lemon, garlic, cumin, saffron threads, smen (fermented butter, if available), water.
How to make it keto
Omit any bread served alongside.
Watch out for
Exclusively served with bread for dipping; ensure no other unexpected high-carb additions.
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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