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@dancing james
Currently reliving tastes of our holiday in Marrakech.
Toast with amlo paste aka Berber Nutella. We bought it from a man who was toasting and grinding the almonds before adding argan oil and honey. It is more nutty and less sweet than Nutella and tastes amazing.
We brought back the spices and specific container to make a Marrakech dish called tangia. It is traditionally a bachelors stew, lamb, spices, onion, garlic, preserved lemon and a splash of water are slow cooked for minimum of six hours in a clay dish that looks like a vase. It was assembled and put in the oven this morning, and I have just got back. The house smells beautifully fragrant. Where we stayed there is a renowned chef who runs cooking classes at the rhiad and she helped me locate the best spices. If it has gone to plan the lamb will be falling apart and the connective tissue will have broken down to give the dish moisture.
I need to find a Moroccan baker to get the right bread, tangia is served just with bread, tonight a ciabatta as a substitute.