Tangia of Veal
A tangia is an amphora-shaped clay cooking pot used in Moroccan cooking. For Tangia of veal, the vessel is filled with veal on the bone, oil, spices and preserved lemons, and a lid of paper is tied on top. The tangia is then placed on a bed of hot coals and left to slow cook for five or six hours. The result is the most amazing slow-cooked dish, which could be loosely described as a Moroccan osso bucco. Luckily for us, it is also possible to make this dish in a casserole or crockpot. Conventional ovens are fine for this, but a homemade brick oven would be even better. Try this and other dishes if you come to Morocco with Lyndey 23 September – 4 October 2022.
Preparation time: 15 minutes
Cooking time: 3¼ hours
1.5 kg veal shank, cut across the bone into 3 cm thick pieces
1 tablespoon olive oil
3 onions, chopped
400 g can crushed tomatoes
½ preserved lemon, flesh removed and chopped
1 teaspoon salt
mashed potato or couscous, to serve
Tangia Spice Mix
3 teaspoons mild paprika
2 teaspoons ground coriander seeds
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground cardamom seeds
½ teaspoon chilli powder (medium heat)
- Preheat the oven to 120°C (100°C fan-forced).
- Coat the veal pieces with the tangia spice mix, reserving any remaining spice. Heat the oil in a large iron flameproof casserole dish over high heat, add the veal and sear until lightly browned. Add onion, tomatoes, preserved lemon, salt, reserved spices and 3 cups (750 ml) water. Cover and cook in the oven for 3 hours. Serve with mashed potato or couscous.
- Cook’s notes Although traditionally the veal would not be seared, we find sealing the shank removes any tendency for the meal to have a ‘boiled meat’ aroma. This can also be served with mashed potato or rice.
To drink: A cabernet sauvignon blend really comes into its own with these flavours, as does a sparkling ale.
Recipe from: Just Add Spice by Lyndey Milan and Ian Hemphill
Photography by: Chris Chen