Tangia Marrakchia (Slow-Cooked Lamb Pot)
Marrakech Slow-Cooked Lamb with Preserved Lemon
Yes, keto as served. About 4g net carbs per serving, lower than 8 in 10 Moroccan dishes.
What it is
A legendary specialty from Marrakech, tangia is made with lamb or beef, slow-cooked for hours in an urn (tangia) with clarified butter (smen), preserved lemons, saffron, garlic, and cumin. The result is incredibly tender, rich, and aromatic meat.
Key ingredients
Lamb (or beef), clarified butter (smen), preserved lemons, saffron, garlic, cumin, olive oil.
Optional tweaks
No modifications needed for the dish itself, but it is traditionally served with bread for dipping; ensure this is omitted.
Watch out for
Often served with bread for dipping into the rich sauce; request omission.
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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