Moroccan Lamb Stew Recipe

The meat should be so soft that it disintegrates when poked with a fork, a texture achieved more quickly in a pressure cooker or Instant Pot than in a standard Dutch oven. The older the preserved lemons, the more multilayered the broth will taste (vendors in Marrakech sell “back-vintage” jars aged up to four years, a true delicacy).

Featured in “Marrakech’s Best-Kept Food Secret Is (Literally) Beneath Your Feet,” by Amanda Mouttaki.

Ingredients

• 2 Tbsp. olive oil
• 5 garlic cloves, finely chopped
• 1 tsp. ground cumin
• ¾ tsp. ground white pepper
• ½ tsp. ground turmeric
• Pinch saffron threads, ground in a mortar and pestle
• 2 lb. boneless lamb shoulder, trimmed and cut into 1½-in. chunks
• 1¾ tsp. kosher salt
• 2 tsp. finely chopped preserved lemon rind, or two (2-inch-long) lemon zest strips
• Parsley sprigs, for garnish

Instructions

• To a large pot (or pressure cooker; see footnote) set over medium heat, add the oil and garlic and cook until fragrant, about 2 minutes. Stir in the cumin, white pepper, turmeric, and saffron and cook for 1 minute more. Add the lamb and salt and stir to coat with the spices. Add the preserved lemon and enough water to just cover the meat, then bring to a boil. Cover, turn the heat down to maintain a strong simmer, and cook until the meat is soft and flakes apart easily, about 2 hours.
• Using a slotted spoon, transfer the lamb to a bowl. Turn the heat to medium-high and cook the broth, stirring occasionally, until thickened slightly and reduced by one third, about 10 minutes. Return the lamb to the pot and bring to a simmer, then remove from the heat.
• Transfer the tangia to a serving bowl (alternatively, serve straight from the pot) and garnish with parsley sprigs.

Note: If using a pressure cooker or Instant Pot, add less water—only enough to come halfway up the meat—then cook over medium-high heat at high pressure for about 1 hour. Allow the pressure to naturally release before opening.

Skip step 2 (the broth will already be concentrated enough).