Moroccan Tangia
Juicy, melt-in-your-mouth beef, slow-cooked with garlic, spices, and olive oil. So simple, so delicious, and perfectly served on a large platter with fresh herbs and warm bread.
Ingredients
- 3 lbs Beef cubes
- 2 onion
- 1 clove garlic chopped
- ½ cup olive oil
- 1 tbsp Ghee
- 1 tsp Ground ginger
- 1 tsp Saffron
- 1 tbsp Paprika
- 1 tsp Cilantro
- 1 tsp Cumin
- salt to taste
- 2 cups Water
- Fresh dill or parsley for garnish (Optional)
Instructions
- In a bowl, mix the meat cubes, onion, garlic, and spices.
- Transfer the mixture to a tangia or a cast iron pot.
- Melt the ghee in a small saucepan and let it cool, then pour it over the meat mixture.
- Add olive oil and water to the tangia or saucepan.
- Shake the container vigorously to mix all the ingredients well.
- If using a tangia, cover the opening with a layer of parchment paper and then with another layer of aluminum foil.
- Pierce both layers covering the opening of the tangia with a fork. If you're using a cast iron pot, simply cover it with the lid.
- Preheat the oven to 250°F/120°C and bake the tangia for 5-6 hours.
- Sprinkle with chopped fresh parsley to garnish.
Nutrition
Serving: 1 portionCalories: 545kcalCarbohydrates: 41gProtein: 40gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gCholesterol: 15mgSodium: 54438mgPotassium: 984mgFiber: 1gSugar: 35gVitamin A: 57IUVitamin C: 5mgCalcium: 152mgIron: 6mg
Tried this recipe?Let me know how it was!