Lamb Tangia with Preserved Lemons and Cumin

From Matthew Altizer

2014 Mar/Apr

Just like the tagine, a tangia is not only the name of a dish, it’s also the name of the cooking vessel.


  • 1 garlic head, cloves peeled and halved
  • 1 onion, thinly sliced
  • 1 T. cumin seeds, toasted and lightly crushed
  • 1 pinch saffron steeped in 2 T. hot water
  • 1/2 t. ras el hanout
  • 1/2 t. ground ginger
  • 1/2 t. cinnamon
  • 6 whole lamb shanks
  • sea salt and black pepper to taste
  • 2 T. oudi, or unsalted butter
  • 1 preserved lemon, quartered, seeds removed
  • juice of 1/2 lemon
  • 2 T. coarsely chopped cilantro


Preheat the oven to 200°F. Place the garlic and onion in a food processor, along with the spices, and blitz until the onions are finely chopped. Place the lamb shanks into a large heavy saucepan and pour the onion mixture over top. Season generously with salt and pepper, add the oudi or butter and preserved lemon, cover with a dampened piece of parchment paper and cook for 6-8 hours, or until the lamb is tender and falling off the bone. Drizzle with the lemon juice, sprinkle with the cilantro and serve. Serves 6.