Tangia Marrakchia (Slow-Cooked Lamb)
Tangia (Slow-Cooked Lamb with Saffron & Preserved Lemon, Keto)
Yes, with a tweak: ensure no potatoes, chickpeas, or other root vegetables are added. About 6g net carbs per serving, lower than 6 in 10 Moroccan dishes.
What it is
A specialty of Marrakech, Tangia is a deeply rich and tender lamb stew, slow-cooked for hours in a traditional clay urn (tangia). Flavored simply with saffron, preserved lemon, cumin, and copious olive oil, resulting in incredibly succulent meat. Served keto-style without bread or starches.
Key ingredients
Lamb shoulder or neck, olive oil, preserved lemon, saffron, cumin, garlic, ras el hanout (sometimes), water.
How to make it keto
Ensure no potatoes, chickpeas, or other root vegetables are added. Specify no bread or couscous on the side. Confirm no added sugar in the broth or seasoning.
Say this to the waiter (Arabic)
طنجية مراكشية: من فضلك، تأكدوا من عدم وجود بطاطس، حمص أو خضروات جذرية. لا أريد خبزاً أو كسكس على الجانب. وتأكدوا من عدم وجود سكر مضاف في المرق أو التوابل.
Tangia Marrakchia: No potatoes, chickpeas, or root vegetables, please. No bread or couscous on the side. Confirm no added sugar in broth/seasoning.
Watch out for
Traditionally served with khobz (bread) for dipping; some restaurants might add root vegetables (less common for authentic tangia, but always worth confirming).
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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