You’ll have heard of a Moroccan Tajine, but have you ever had a Tangia? It is a pot, a way of cooking and meal all by itself. Usually classed as a bachelor stew – you add all the ingredients into a earthenware pot and allow it to slow cook over long periods of time .
Small problem. I don’t have a Tangia, nor can I find somewhere to buy one. But I do have a sous vide and hankering for unusual cooking methods. So this recipe is a modernist Tangia, with some lessons learned along the way.
- 1 kg lab chunks
- 1 onion, cut into rough chunks
- ½ of a preserved lemon
- Half a head of garlic (roughly chopped)
- 1 tbsp. cumin
- 1 tbsp. ras al hanout
- 1 tsp saffron
- 5 bay leaves
- Half a bunch of coriander leaves roughly chopped
- Small chili
- Small piece of ginger roughly chopped
- 30ml of water
- 100ml of olive oil
- 1 tbsp of blue cheese roughly cut.
- Preparation for this one is very easy. You roughly cut all the ingredients, mix them all together, and then stick them in a sous vide bag. Place it in a water bath at 60°C and that’s it, you’re done for the next 12 hours or so.
- When ready to eat I removed the bag and emptied the contents in to a pot. I wanted to heat the dish a bit higher than 60°C for serving.
- I also took the opportunity to thicken the sauce a bit at this point by adding some cornflour.
- This was served with polenta to soak up the sauce.
The dish was quite interesting, very savoury tasting, a little lemony. Sort of fresh with a savoury aftertaste. The lamb was cooked medium and beautifully tender. The one strange quirk with this style of cooking was the onions. Normally in a stew or Tangia the onions would cook through and become tender at the higher temperature used. Here, as we were only at 60°C for most of the cooking, the onions never became soft. They were still crunchy. Yet there was no strong onion flavour left in the crunchy onion bits. This is a very odd eating experience. One thing I would do next time around is to pre-fry the onions, leaning in the direction of caramelised along the herbs and garlic before adding to the sous vide bag. This should balance out the texture and flavours a bit better.