Tangia Marrakchia (Slow-Cooked Lamb, Keto)
Keto Tangia: Slow-Cooked Lamb with Preserved Lemon
Yes, with a tweak: request no bread, as it's typically served for soaking up the delicious juices. About 3g net carbs per serving, lower than 9 in 10 Moroccan dishes.
What it is
A specialty of Marrakech, this dish features incredibly tender lamb (often shank or shoulder) slow-cooked for many hours in a traditional urn (tangia) with preserved lemon, garlic, cumin, saffron, and a generous amount of olive oil. The result is fall-off-the-bone meat in a rich, flavorful broth.
Key ingredients
Lamb (or beef) shank/shoulder, preserved lemon, garlic, cumin, saffron, olive oil, smen (aged butter, if used), water.
How to make it keto
Crucially, request no bread, as it's typically served for soaking up the delicious juices. The dish itself is naturally very low carb.
Watch out for
Extremely low carb. The main carb risk is from the bread typically served for dipping, which must be omitted.
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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