Peta Unplugged in Marrakech

Episode 2 — Tangia

Serves 4–6 people

• 1kg lamb or hogget leg or shoulder, in very large pieces
• 1 tbsp butter or smen (Moroccan rancid butter)
• 1 tbsp extra virgin olive oil
• 2 small onions, grated or puréed in the food processor
• 1 1/2 tbsp garlic grated with the onions
• A handful of chopped fresh mint or coriander
• A handful of chopped parsley
• A preserved lemon, skin only, sliced
• 1 tsp salt
• 1/2 tsp powdered ginger
• 1/2 tsp paprika
• 1/2 tsp coriander seeds or powder

Preheat oven to 140˙C. Mix all ingredients together with your hands and place in an overproof dish. Cover and cook for three hours till the meat is absolutely melting. Eat with Moroccan bread.