Tangia (Marrakech Slow-Cooked Lamb)
Marrakech Slow-Cooked Lamb
Yes, keto as served. About 5g net carbs per serving, lower than 7 in 10 Moroccan dishes.
What it is
A specialty of Marrakech, Tangia is slow-cooked lamb or beef (often with bone marrow) prepared in an urn (tangia) in the embers of a public oven. It's incredibly rich, fatty, and infused with preserved lemons, garlic, cumin, and saffron. Naturally very low in carbs.
Key ingredients
Lamb (or beef), preserved lemons, garlic, cumin, saffron, olive oil, smen (aged butter), water.
Optional tweaks
None needed, ensure no carby sides (like bread) are served with it.
Watch out for
Very low risk; check for any added sugar in preserved lemons (unlikely in authentic preparation) or unexpected side dishes. Ensure no bread or starch is served as an accompaniment.
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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