Main Course

Tanjia Marrakchia

Name: Tanjia Marrakchia
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 4 servings
Cuisine: moroccan
Ingredients: 1,000 g lamb shoulder cut into large 5cm cubes; 10 clove garlic peeled; 1 pcs preserved lemon pulp removed, rind quartered; 2 tbsp cumin ground; 0.5 tsp saffron threads; 1 tbsp ras el hanout (optional); 0.5 cup olive oil; 0.5 cup water; 1 tsp salt; 0.5 tsp black pepper freshly ground

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

Gluten-free

Mise en place

Ingredients

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

39%Score

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

Storage

Store any leftover Tanjia in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat or in the microwave until warmed through.