Moroccan Tangia

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric provides color and flavor at a lower cost.

preserved lemon

🥗Healthier: fresh lemon

💰Cheaper: lemon zest

Fresh lemon adds acidity without the preservation process.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is a healthy alternative with a similar flavor.

Preheat the oven to 275°F (140°C).

Cut the beef into pieces about 1 inch (2.5 cm) in size.

Chop the onion into medium pieces, using about 1 pound (454 grams).

Mince 4 cloves of garlic using a garlic press.

In a bowl, combine the beef, onion, garlic, and 2 tablespoons of extra virgin olive oil.

Add 2 teaspoons of ras el hanout, 1/2 teaspoon of harissa, 1/4 teaspoon of freshly ground black pepper, and a pinch of salt to the mixture.

Mix the ingredients together to coat the beef and let it sit for a few minutes.

Prepare 3 to 4 roma tomatoes by cutting an 'X' in the bottom of each.

Boil the tomatoes for about 30 seconds to loosen the skin, then peel them.

Coarsely chop the peeled tomatoes and remove the seeds, saving the juice.

Zest 1.5 lemons and juice 1 lemon, adding the zest and juice to the tomato mixture.

Chop about 1 tablespoon of cilantro and add it to the mixture.

Combine all ingredients in a cooking vessel and cover.

Place in the preheated oven and cook slowly for 3.5 hours until the beef is tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary