Tanjia Marrakchia

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the lamb shoulder pieces into a large, deep pot or a traditional tanjia pot if you have one.

   Kokkens note: Ensure the pot is oven-safe and has a tight-fitting lid or can be sealed.

2. 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. 3

   Pour in the olive oil and water, then season with salt and freshly ground black pepper.

4. 4

   Mix all the ingredients thoroughly with your hands, ensuring the lamb is well coated with the spices and liquids.

   Ca. 5 min.

   Kokkens note: Massaging the spices into the meat helps develop the flavor.

5. 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.

   Ca. 5 min.

   Kokkens note: A very tight seal is crucial for slow cooking and retaining moisture.

6. 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.

   Kokkens 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. 7

   Cook for a minimum of 6 hours, or until the lamb is incredibly tender and easily falls apart with a fork.

   Ca. 6 t.

   Kokkens note: Resist the urge to open the pot during cooking, as this releases steam and moisture.

8. 8

   Once cooked, carefully remove the pot from the oven or slow cooker.

9. 9

   Gently stir the Tanjia to combine the rich sauce with the tender meat.

10. 10

    Serve hot, directly from the pot, with crusty bread for dipping.