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)
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.
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.