Marrakesh Lamb Tangia: Feel-good food to share
What could be nicer, as autumn’s chill sets in, than inviting friends round for a cosy lunch or dinner inspired by the balmy climes of Morocco? This meal’s perfumed perfection is easy to re-create at home. Put everything into a well-sealed saucepan, slow-cook for five hours and let the alchemy happen. Serves 2.
Cumin seeds 2tsp
Whole preserved lemons 4
Garlic cloves 6, peeled
Coriander leaves and stalks handful
Flat-leaf parsley leaves and stalks handful
Saffron small pinch
Ras el hanout tsp
Olive oil 3tbsps
Lamb shanks 2 (about 400g each)
Sea salt and freshly ground black pepper
Green olives tossed in harissa
Moroccan bread, or crusty rolls of your choice
Cumin salt (a mix of cumin, salt and cayenne pepper)
- Preheat the oven to 270oC/250oC fan/gas mark 9. Toast the cumin seeds in a dry pan over a low heat until fragrant. Cool and grind into a powder.
- Select an ovenproof pot or saucepan that will fit the lamb shanks snugly. Put the lemons, garlic, coriander, parsley, saffron, ras el hanout, butter, oil and 350ml water into the pot, then add the ground cumin seeds and season well. Mix together. Add the lamb shanks to the pot and push into the liquid.
- Cut a round of baking paper to fit the inside the pot. Scrunch it up under the cold tap, then smooth out and lay snugly over the meat. Cover with a large sheet of foil and top with the pot lid. Scrunch the sides of the foil together to seal it. This will help keep in as much moisture as possible, ensuring the meat is meltingly tender.
- Transfer the pot to the oven and immediately reduce the temperature to 160oC/140oC fan/gas mark 3. Cook for 5 hours, or until the meat pulls apart easily at the touch of a fork.
- Take off the lid and warm up the mixture on the hob over a medium heat for 3-4 mins so that the sauce thickens a little. Remove from the heat, cover with the lid and set aside to rest for 10 mins. Pour off the excess fat and tip everything onto a warm serving dish. Discard the herbs and serve immediately with the harissa olives, bread, cumin salt and mint tea.