Tangia

Method

Heat olive oil in a traditional earthenware tangia or heavy-bottomed pot over medium heat, then add onions and garlic, cooking until softened. Add the cubed meat, browning it on all sides, then stir in the ground spices, coriander, and parsley. Add the preserved lemons, olives, salt, and pepper, then pour in the water and bring to a simmer. Cover the pot and cook gently for 2-3 hours, either on the stovetop over low heat or in a preheated 160°C oven, until the meat is very tender and the sauce has reduced. The dish should have a rich, slightly acidic flavour from the preserved lemons balanced by the briny olives. Serve hot directly from the tangia with warm bread to soak up the sauce.