marocaine

Tanjia Marrakchia

A Marrakech specialty of lamb slow-cooked in a clay tanjia with preserved lemon, garlic, saffron, cumin, and smen until the meat collapses into its fragrant juices. Traditionally the sealed pot is taken to the hammam furnace and left in the warm ashes for hours.

Ingrédients

• beef or lamb shoulder, cut into large chunks500 g
• olive oil2 tbsp
• onion, finely sliced1 medium
• garlic cloves, crushed4
• preserved lemon, pulp discarded and peel finely chopped1/2
• water1 1/2 cups
• smen or salted butter1 tbsp
• ground cumin1 tsp
• ground ginger1 tsp
• paprika1 tsp
• saffron threads, lightly crushed1 pinch
• black pepper1/2 tsp
• saltto taste
• chopped coriander2 tbsp

Préparation

1. In a tanjia pot, clay jar, or heavy oven-safe pot, combine the meat with olive oil, onion, garlic, preserved lemon, smen, cumin, ginger, paprika, saffron, black pepper, and salt.
2. Mix well so the meat is evenly coated, then add the water and scatter the coriander over the top.
3. Cover the pot tightly with a lid or foil so the steam stays trapped.
4. Cook slowly in a very low oven at about 160°C for 2 1/2 to 3 hours, or until the meat is very tender and the sauce is reduced and fragrant.
5. If needed, uncover for the last 15 minutes to let the sauce thicken slightly, then serve hot with Moroccan bread or couscous.

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