Tangia is made with the Moroccan preserved lemons. It is sour and salty and fatty. It’s really easy to make in a crock pot even though it’s normally cooked underground.
Tangia Stew
Servings 2
Equipment
- 1 Slow cooker
Ingredients
- 1/2 cup Chicken broth
- 1 tsp Saffron
- 1 Preserved lemon Sliced
- 2 Beef shank cuts
- 1 tbsp Juice from preserved lemon jar
- 1 tbsp Ghee
- 1 tsp Cumin
Instructions
- Place the beef shanks in the slow cooker. Heat the broth and once hot stir in the saffron until it is mixed. Put broth over beef shanks in the slow cooker.
- Top the beef shanks with cumin and lemon slices. Put some pats of the ghee on top of each shank.
- Cook on low in the slow cooker for 8-9 hours. Serve with bread or cous cous.