Tangia: A Marrakechi Classic. Unbelievably tender meat slowly cooked for hours with olive oil, cumin, garlic and preserved lemon. Traditionally, tangia is cooked in the ashes from a wood burning fire - either in the communal oven or even in ashes from the wood burning fire at the local hammam. #atlaspartner Here’s how to do it at home using a charcoal grill: 2.25lbs of bone in lamb, I used shank 1T cumin seeds, crushed with your hands A pinch of saffron thats been soaked in 1/3c warm water 1/3c atlasoliveoil Atlas Olive Oil 1t Ras El Hanout (optional) 1 preserved lemon, cut into pieces 1T smen or ghee 1/2t black pepper Salt, to taste For Assembly & Cooking 2lb Tangia Pot Parchment Paper Kitchen String Aluminum Foil Start by lighting your grill. Combine all ingredients in a tangia pot or kaloucha. Place a layer of parchment paper on top of the tangia and tie tightly with kitchen string to create a lid. Apply a layer of foil over the top and shake the pot to distribute...