Tangia Sous Vide

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 thserved.jpge 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.

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