Moroccan tanjia is a traditional dish from Marrakech, typically made with lamb or beef, known for its rich flavors and tender meat.
Ingredients
Main Ingredients
- 1kglamb or beef (preferably shoulder or shank)
- 1large onion, finely chopped
- 4clovegarlic, minced
- 1tbspground cumin
- 1tbspground coriander
- 1tspground ginger
- 1tsppaprika
- 1tspsaffron threads (optional)
- 1piecepreserved lemon, quartered
- 1cupolive oil
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
- Water (as needed)
Nutrition (per serving)
Calories
1100.0kcal (55%)
Protein
73.3g (100%)
Carbs
10.0g (3.64%)
Sugars
0.8g (1.66%)
Healthy Fat
60.1g
Unhealthy Fat
11.7g
% Daily Value based on a 2000 calorie diet
How to make Moroccan Tanjia
Marinate the Meat
In a large bowl, combine the lamb or beef with the chopped onion, minced garlic, cumin, coriander, ginger, paprika, saffron (if using), salt, and pepper. Mix well to ensure the meat is evenly coated with the spices. Cover and let it marinate for at least 2 hours, preferably overnight in the refrigerator.
Prepare the Cooking Vessel
Traditionally, tanjia is cooked in a special clay pot called a 'tanjia.' If you do not have one, a Dutch oven or heavy pot will work as well.
Layer the Ingredients
Place the marinated meat in the pot. Add the quartered preserved lemons and pour in the olive oil. If necessary, add enough water to cover the meat partially.
Cook the Tanjia
Cover the pot with a lid and place it in a preheated oven at 150°C (300°F). Allow it to cook slowly for about 4-6 hours, or until the meat is tender and easily falls off the bone. Alternatively, you can cook it on low heat on the stovetop.
Serve
Once cooked, remove the pot from the oven. Garnish with fresh cilantro or parsley before serving. Tanjia is often enjoyed with crusty bread or served over couscous.
Nutrition (per serving)
Nutrition (per serving)
Calories
1100.0kcal (55%)
Protein
73.3g (100%)
Carbs
10.0g (3.64%)
Sugars
0.8g (1.66%)
Healthy Fat
60.1g
Unhealthy Fat
11.7g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
For best results, marinate the meat overnight to enhance the flavors.
If you don't have preserved lemons, you can use fresh lemon slices, but the flavor will be slightly different.
FAQS
What is the best way to marinate lamb or beef for Moroccan Tanjia?
To achieve the best flavor in your Moroccan Tanjia, marinate the lamb or beef with chopped onion, minced garlic, and spices like cumin, coriander, ginger, and paprika. Cover and let it sit for at least 2 hours, but for optimal results, marinate overnight in the refrigerator.
Can I make Moroccan Tanjia with a different type of meat?
Yes, while traditional Moroccan Tanjia is made with lamb or beef, you can substitute it with chicken or even a plant-based protein like jackfruit for a vegetarian version. Just adjust the cooking time accordingly, as chicken will require less time to become tender.
How should I store leftover Moroccan Tanjia?
To store leftover Moroccan Tanjia, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat gently on the stovetop or in the oven before serving.
What are some good side dishes to serve with Moroccan Tanjia?
Moroccan Tanjia pairs wonderfully with crusty bread for dipping or served over fluffy couscous. You can also complement the dish with a fresh salad or roasted vegetables to balance the rich flavors.
Can I cook Moroccan Tanjia on the stovetop instead of in the oven?
Absolutely! If you don't have an oven-safe pot, you can cook Moroccan Tanjia on low heat on the stovetop. Just ensure to keep the pot covered and check occasionally, adding water as needed to keep the meat partially submerged for even cooking.
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