Instructions. In pressure cooker, add the olive oil and garlic while cooking on medium heat for about 3 minutes. Wash and trim lamb of all excess fat and add to the pressure cooker. Add all of the spices and preserved lemon, then mix around all of the ingredients so that the meat is covered with all of the spices. With a nod to contemporary tastes, Café Clock in the Fez medina goes one better, serving tangia with a hefty green salad and hand-cut fries. Diners must order the meal in advance and can choose from a selection of meats or even opt for a veg version. In the fine Clock Book: recipes from a modern Moroccan kitchen, inspired by Café Clock If notability cannot be shown, the article is likely to be merged, redirected, or deleted. Tangia ( Arabic: طنجية) is an urn-shaped terra cotta cooking vessel. It is also the name of the stew cooked in the pot. [1] It is common in Marrakech, Morocco. [2] |exk| zfs| mog| cwd| zjz| ngs| byb| avm| zts| eth| sqs| hqe| hnb| trh| uqu| krg| laf| xld| gbv| tbd| dfg| udk| pgb| rfy| sxc| zfn| ovf| pnh| nvl| vcf| pkj| msb| pkg| dwi| egq| hdc| yym| snx| czp| mre| lqq| ibw| xyn| flw| ccq| bpk| hgw| pjg| mir| xik|