Tangia (Slow-Cooked Lamb or Beef)
Marrakesh Slow-Cooked Lamb or Beef (Keto)
Yes, with a tweak: explicitly request no bread for dipping. About 5g net carbs per serving, lower than 7 in 10 Moroccan dishes.
What it is
A specialty of Marrakesh, this dish features tender lamb or beef (often shank or neck) slow-cooked for hours in a traditional clay urn (tangia) with saffron, cumin, garlic, preserved lemon, and a generous amount of smen (aged clarified butter) or olive oil. The meat is incredibly succulent and rich. Served without bread.
Key ingredients
Lamb or beef cuts (shank/neck), smen (clarified butter) or olive oil, preserved lemon, garlic, cumin, saffron, water.
How to make it keto
Explicitly request no bread for dipping.
Say this to the waiter (Arabic)
للطنجية، لو سمحت بدون خبز للغمس.
For the Tangia, please, no bread for dipping.
Watch out for
Traditionally served with bread for dipping into the rich sauce.
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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