Mohammed's Seven-Spice Tangia

Submitted by

Bob Papen (UQAM)


4 1/2 lb of cubed leg or shoulder of lamb (the frozen kind is ideal!)
6 tbsp of good quality olive oil
6 pinches freshly ground black pepper
5 pinches ground coriander
4 pinches paprika
3 pinches ground ginger
2 pinches cumin
1 pinch safran (American safran is OK, Iranian or Spanish is best!)
1 pinch cinnamon
Peel of 1 lemon juliened
6 garlic cloves, germed and coarsely chopped
3 or 4 small onions coarsely chopped
1 large can Italian tomatoes, coarsely chopped
1 cup dry white wine
Salt to taste

Serving size


Measuring units


Cooking Instructions

1. If frozen, defrost lamb.
2. Preheat oven to 275 -300°F.
3. Put lamb cubes in a large saucepan. Add olive oil, spices and lemon peel. Mix well and let marinate 3/4 of an hour. Add garlic, onion and tomatoes. Pour wine over mixture. Blend well.
4. Cover and bake in oven for about 3 hours, or until very tender. Remove oily film before serving. If you wish, you can throw in a few black and green olives.
5. Serve with a Moroccan carrot salad (roughly grate a few sweet fresh carrots. Put them in a salad bowl and sprinkle them with the juice of 1 or 2 oranges, a pinch of salt, a pinch of powdered sugar and - if available - a tbsp of orange flower water).