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I saw those cooking in Marrakesh years ago and looked for one for sale back here but didn’t manage to find one. The one I use is pretty good as its lid doesn’t have a hole and is heavy so little juice is lost. Your recipe does remind me that I should buy some decent preserved lemons though
mrJL-
They seep a little bit, but only water gets through. I think there is something about the tall thin neck which means the fat/oil forms a sort of lid that controls the liquid loss. I have made it in casserole dishes but never quite the same.
Annoyingly I had two Tangia pots. One got knocked and split. The other was used as a vase, but forgotten about and ended up with mould inside and out. It’s a very porous delicate clay. Cheap as chips in Marrakesh but no one seems to import them to the UK.
dancing james
Try and get a tangia pot. It’s a particular earthenware pot like a vase. Used for a Moroccan workers dish. Cheep cuts of lamb, with lemon, spices and chopped onion and garlic. The top is covered with paper and tied up. Traditionally left at a bakers at the beginning of the day it is cooked in the residual heat of the bakers oven and collected after work.
Properly amazing. All the juice from the lamb is retained and turns into a deeply rich sauce.
https://marocmama.com/making-marrakechi-tangia-home/