Tangia Marrakchia (Keto Plate)
Slow-Cooked Lamb Urn Stew (Keto)
Yes, keto as served. About 6g net carbs per serving, lower than 6 in 10 Moroccan dishes.
What it is
A signature dish from Marrakech, Tangia involves cuts of lamb (or beef) slow-cooked for many hours in a clay urn (tangia) with preserved lemons, garlic, cumin, saffron, and a generous amount of olive oil or smen (aged butter). The result is incredibly tender, fall-off-the-bone meat, rich in flavor. Traditionally served very simply, with bread for dipping, which is omitted for a keto diet.
Key ingredients
Lamb (shoulder or neck cuts), preserved lemons, garlic, cumin, saffron, olive oil (or smen), water, salt.
Optional tweaks
Explicitly request no bread or any other carby side dishes. The dish itself is inherently keto-friendly.
Watch out for
No inherent carb risks in the dish itself; the main risk is being served with traditional high-carb bread.
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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