Tanjia Marrakchia
Tanjia Marrakchia is a traditional Moroccan slow-cooked meat dish, typically made with lamb or beef. It's renowned for its tender meat and rich, aromatic flavors, achieved by cooking in a clay pot (tanjia) over hot ashes for many hours.
An original recipe by Forkin
- Total time
- 6 hr 20 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 906 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1,000 glamb shoulder, cut into large 5cm cubes
- 10 clovegarlic, peeled
- 1 pcspreserved lemon, pulp removed, rind quartered
- 2 tbspcumin, ground
- 0.5 tspsaffron threads
- 1 tbspras el hanout(optional)
- 0.5 cupolive oil
- 0.5 cupwater
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
Equipment
slow cooker · large pot · knife · oven
The method
Step by step
- 1
Place the lamb shoulder pieces into a large, deep pot or a traditional tanjia pot if you have one.
Cook’s note: Ensure the pot is oven-safe and has a tight-fitting lid or can be sealed.
- 2
Add the peeled garlic cloves, quartered preserved lemon rind, ground cumin, saffron threads, and optional ras el hanout to the pot with the lamb.
- 3
Pour in the olive oil and water, then season with salt and freshly ground black pepper.
- 4
Mix all the ingredients thoroughly with your hands, ensuring the lamb is well coated with the spices and liquids.
About 5 min
Cook’s note: Massaging the spices into the meat helps develop the flavor.
- 5
Cover the pot tightly with its lid. If using a traditional tanjia, seal the opening with parchment paper and twine, or a mixture of flour and water to create an airtight seal.
About 5 min
Cook’s note: A very tight seal is crucial for slow cooking and retaining moisture.
- 6
Place the pot in a preheated oven at a very low temperature, around 120°C (250°F), or in a slow cooker on low setting.
Cook’s note: Traditionally, Tanjia is cooked in the ashes of a public hammam furnace, but an oven or slow cooker works well for home preparation.
- 7
Cook for a minimum of 6 hours, or until the lamb is incredibly tender and easily falls apart with a fork.
About 6 hr
Cook’s note: Resist the urge to open the pot during cooking, as this releases steam and moisture.
- 8
Once cooked, carefully remove the pot from the oven or slow cooker.
- 9
Gently stir the Tanjia to combine the rich sauce with the tender meat.
- 10
Serve hot, directly from the pot, with crusty bread for dipping.
Per serving
Nutrition
- Calories
- 905.9kcal
- Protein
- 41.8g
- Carbs
- 7.3g
- Fat
- 83.1g
- Fibre
- 1.4g
- Sugar
- 0.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover Tanjia in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat or in the microwave until warmed through.
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