Tangia Marrakchia (Agneau ou Bœuf Mijoté)
Tangia Marrakchia (Slow-Cooked Lamb or Beef)
Yes, with a tweak: ensure no potatoes or chickpeas are added (though uncommon for authentic tangia). About 5g net carbs per serving, lower than 7 in 10 Moroccan dishes.
What it is
A signature dish from Marrakech, Tangia is meat (traditionally lamb or beef) slow-cooked for hours in an urn (tangia) over hot ashes. It's incredibly rich and tender, flavored with preserved lemon, saffron, cumin, and garlic.
Key ingredients
Lamb or beef (often shank or shoulder), preserved lemon, garlic, olive oil, cumin, saffron threads, smen (aged butter - optional), water, salt.
How to make it keto
Ensure no potatoes or chickpeas are added (though uncommon for authentic tangia). Request no bread as an accompaniment.
Watch out for
Can sometimes be served with bread or other carb-heavy sides. Preserved lemon contains minimal carbs, but overall low-carb.
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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