Tangiya

Í svona leirkrukku/potti er hinn hægeldaði réttur Tangiya merrakchia eldaður. Vinsæll réttur í Marokkó, sérstaklega meðal ógiftra karlmanna og því er oft talað um "piparsveinakássu". Með krukkunni fylgir hið geysiflókna Marokkóska krydd Ras el Hanout.

• 4 lbs. (almost 2 kg) lamb or beef, cut into 4" to 5" pieces
• 1 medium onion, chopped
• 1 small head of garlic (6 to 8 cloves), chopped
• 1 large handful fresh parsley or cilantro, chopped
• 2 teaspoons Ras el Hanout (fylgir með)
• 2 teaspoons cumin
• 1 1/4 teaspoon salt
• 1 teaspoon saffron threads, heated gently and then crumbled
• 1 teaspoon turmeric
• 1 teaspoon ginger
• 1/2 teaspoon black pepper
• 1/2 teaspoon white pepper
• 1/2 preserved lemon rind, finely chopped
• 1/2 preserved lemon, cut into wedges
• 1/4 cup olive oil
• 3 to 4 tablespoons water
• 1 teaspoon smen (Moroccan preserved butter), optional

Eldað á hægum hita í 380 mín.

Blanda saman kjöti, lauk, hvítlauk og steiselju or cilantro, krydd og niðursoðinn sítrónubörk. Setja kryddaða kjötið í tangiya pottinn eða hægeldunarpott. Bæta við ólífuolíu, smen (ef vill), niðursoðnar sítrónusneiðar og vatn.

Cover the top of the tangia with a circle of parchment paper (it should be cut a little larger than the diameter of the opening). Cover the parchment paper with a layer of aluminum foil, wrapping and sealing the foil snugly to the tangia .

Place the tangia in a cold oven, set the thermostat to 275° F (140° C), and turn the oven on. Leave the tangia for 5 to 6 hours, at which time you can check to see if the meat is adequately cooked. It should fall off the bone and be buttery-tender.

Serve the tangia on a large communal platter with Moroccan bread ( khobz ) for scooping up the meat and sauce.

Tip: If your tangia is too tall for your oven, lay it on its side on an angle, with the top propped up on a piece of bakeware, such as an inverted loaf pan.

Cooking Stove Top

You can also cook tangia stove top in a heavy-bottomed pot or pressure cooker. Increase the water to 2 1/2 cups and simmer for 2 1/2 to 3 hours (watch the water level) or pressure cook for 1 hour, until the meat breaks apart easily with your fingers. Reduce the sauce until thick and serve.