I went back and forth on posting this recipe. First of all, sorry, it's not that photogenic. No picture. Secondly, and even more bizarrely it requires like not one thing to be cut. You don't even really have to peel the garlic.
Stupid, I know.
But it was so good, I felt I just had to share it with you all, so here you go.
A Tangia is a tall Moroccan pot. I used a clay pot for this, but if you have something like a 3 quart saucepan with a good heavy lid or a smallish dutch oven, that would be ideal. You want the meat really packed in there. By the way, this recipe is originally from Marrakesh. Moroccan cooking is pretty regional, just like everywhere else. If you don't have preserved lemons they're stupid easy to make, and they take about a week to turn acceptable.
3 pounds boneless veal shoulder
1/4 teaspoon saffron threads
1 teaspoon salt
1.5 tablespoon ground cumin
1 teaspoon ras el hanout
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
6 large garlic cloves, lightly crushed
2 tablespoons unsalted butter
6 quarters preserved lemon , rinsed
and quartered
1. Preheat the oven to 250°F. Cut the veal into large pieces, 2" cubes or so. Soak the saffron in ¼ cup warm water for 10 minutes.
2. Place all the ingredients in the pot; use a wooden spoon to mix them gently; then press them down to a compact mass. Cover with a round sheet of parchment (a cartouche!) and then a lid. Set in the oven and bake for 4 hours.
3. Let cool down; then pour the stew into a bowl.
4. Put the stew in the fridge overnight. Skim off the fat and reheat before serving.
kudos, again to Paula Wolfert. Helluva cook, helluva anthropologist. I just bought almost every cookbook the woman ever wrote.
ps- here's a different recipe, using lamb, but she's got great pictures of the pot, if this sort of thing appeals to you
https://marocmama.com/making-marrakechi-tangia-home/
Stupid, I know.
But it was so good, I felt I just had to share it with you all, so here you go.
A Tangia is a tall Moroccan pot. I used a clay pot for this, but if you have something like a 3 quart saucepan with a good heavy lid or a smallish dutch oven, that would be ideal. You want the meat really packed in there. By the way, this recipe is originally from Marrakesh. Moroccan cooking is pretty regional, just like everywhere else. If you don't have preserved lemons they're stupid easy to make, and they take about a week to turn acceptable.
3 pounds boneless veal shoulder
1/4 teaspoon saffron threads
1 teaspoon salt
1.5 tablespoon ground cumin
1 teaspoon ras el hanout
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
6 large garlic cloves, lightly crushed
2 tablespoons unsalted butter
6 quarters preserved lemon , rinsed
and quartered
1. Preheat the oven to 250°F. Cut the veal into large pieces, 2" cubes or so. Soak the saffron in ¼ cup warm water for 10 minutes.
2. Place all the ingredients in the pot; use a wooden spoon to mix them gently; then press them down to a compact mass. Cover with a round sheet of parchment (a cartouche!) and then a lid. Set in the oven and bake for 4 hours.
3. Let cool down; then pour the stew into a bowl.
4. Put the stew in the fridge overnight. Skim off the fat and reheat before serving.
kudos, again to Paula Wolfert. Helluva cook, helluva anthropologist. I just bought almost every cookbook the woman ever wrote.
ps- here's a different recipe, using lamb, but she's got great pictures of the pot, if this sort of thing appeals to you
https://marocmama.com/making-marrakechi-tangia-home/
