TANGIA OF CUMIN
Provided by Jonathan Reynolds
Categories dinner, main course
Time 4h30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Ask your butcher to detach half the meat from top of bone, fold that half back and tie it on itself and around bone, and have him saw off any excess bone. If he won't, do everything yourself. If you can't get long ribs, buy 4 pairs of shorter ribs(2-3 inches) and tie each pair together, meaty sides in.
- Preheat oven to 325 degrees. Season ribs with salt, pepper and cumin and pack closely in a roasting pan, with lemon halves between ribs. Add garlic and enough water to cover lemons.
- Cover dish with lid or foil, heat until almost simmering over medium heat and bake for 4 hours (about 3 hours for shorter ribs), keeping liquid barely simmering and turning ribs every hour. (Moroccans often cook at 125 degrees for 8 to 10 hours; most American ovens don't go that low, so if you want to try the slow cooking method, it should take about 6 hours at 180 degrees.) When ribs are tender, remove pan from oven and let cool to room temperature. Remove ribs from liquid, cut off strings and set aside. Skim grease from cooking liquid. Return ribs to liquid. Transfer to a clean bowl. Cover and refrigerate for 2-3 days, then warm before serving. Serve with bone in and cooking juice, with freshly steamed couscous.
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God The light
[email protected]I can't wait to try this recipe! It looks so delicious.
Zainab Oyinlola
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's also very healthy.
Sasi gurung Gulungme
[email protected]I'm so glad I found this recipe. It's now one of my favorite ways to cook lamb.
iryamukuru victor
[email protected]This recipe is a great way to use up leftover lamb. It's also a very affordable meal.
Jsbsbs Jajba
[email protected]The tangia was a bit dry. I think I should have cooked it for a shorter amount of time.
Dani Noman
[email protected]This dish was a bit bland for my taste. I think I'll add more spices next time.
Sohrab Ali
[email protected]I would definitely recommend this recipe to anyone who loves lamb and cumin.
Abraham Mwamba
[email protected]This is the best tangia recipe I've ever tried. It's so easy to make and the flavor is amazing.
Mabinty Bangura
[email protected]I'm not a huge fan of cumin, but I thought this dish was still pretty good. The lamb was cooked perfectly.
Irene Ejohwomu
[email protected]This recipe was a bit time-consuming, but it was worth it. The tangia was so flavorful and tender.
Milon Miha
[email protected]The tangia was a bit too spicy for my taste, but I still enjoyed it. Next time I'll use less cumin.
dora onyewuchi
[email protected]I made this dish for a party and it was a huge hit! Everyone loved it and asked for the recipe.
Joel Kamande
[email protected]This recipe is a keeper! It's now one of my favorite go-to meals. The cumin and lamb are a perfect combination.
Andrei Mocanu
[email protected]I've never had tangia before, but I'm so glad I tried this recipe. It was so easy to make and the flavor was out of this world.
Ariyan Kabir
[email protected]This dish was absolutely delicious! The cumin gave it such a unique and flavorful taste. I will definitely be making this again.