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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DaeDreamer
[email protected]This recipe was a disaster! The lamb was overcooked and the cumin was burnt. I definitely won't be making this again.
SaidAli Umarzai
[email protected]I wasn't a big fan of this dish. The lamb was a bit tough and the cumin was a bit overpowering. I think I'll try a different recipe next time.
Teralist Omuzibbu
[email protected]This dish was a bit too spicy for my taste, but I think that's just a personal preference. The lamb was cooked well and the cumin gave it a nice flavor.
Sussy Baka
[email protected]This was a great recipe! The lamb was cooked perfectly and the cumin gave it a really nice flavor. I will definitely be making this again.
Rony Mia
[email protected]I love this recipe! It's so easy to make and the results are always delicious. The lamb is always so tender and the cumin gives it a really nice flavor.
rabiatul adawiyah
[email protected]This dish was amazing! The lamb was so tender and the cumin gave it a really unique and delicious flavor. I will definitely be making this again.
Jahid Sorder
[email protected]I followed the recipe exactly and the dish turned out perfectly. The lamb was fall-off-the-bone tender and the cumin gave it a wonderful flavor. I will definitely be making this again.
raziko r a z i k o
[email protected]This tangia of cumin was delicious! The lamb was so tender and flavorful, and the cumin gave it a really nice depth of flavor. I served it with some rice and a side of vegetables, and it was a perfect meal.
Khadim Husain
[email protected]I wasn't sure what to expect from this dish, but I was pleasantly surprised. The lamb was very tender and the cumin gave it a really nice flavor. I'll definitely be making this again!
Shariif Awukar
[email protected]This was my first time making tangia of cumin, and it turned out great! The lamb was cooked perfectly and the cumin gave it a really nice flavor. I'll definitely be making this again.
Classic Queen
[email protected]I've made this tangia of cumin a few times now, and it's always a hit. It's so easy to make, and the results are always delicious. The lamb is so tender and flavorful, and the cumin gives it a really unique and interesting taste.
Angel Lee
[email protected]This tangia of cumin was an absolute delight! The lamb was fall-off-the-bone tender and the cumin gave it a wonderfully rich and earthy flavor. I served it with some couscous and a side of roasted vegetables, and it was a perfect meal.