🇲🇦 Morocco recipe
Tanjia
The iconic slow-cooked specialty of Marrakech, tanjia is prepared by layering beef or lamb with preserved lemons, spices, and smen (aged Moroccan butter) in a tall clay urn, sealing it with parchment, and cooking it for hours in the dying embers of a hammam furnace. The result is extraordinarily tender, deeply flavored meat in a concentrated, unctuous sauce.
Prep20 mins
Cook4 hrs
Serves6
Difficultyhard
Ingredients
- 1.5kg beef shank or lamb shoulder, cut into large chunks
- 2 preserved lemons, pulp discarded, rind cut into pieces
- 4 cloves garlic, whole and peeled
- 2 tablespoons smen (aged Moroccan butter) or ghee
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/2 teaspoon saffron threads, crumbled
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 250ml water
- Salt to taste
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
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Nutrition per serving
- Calories
- 500
- Protein
- 40 g
- Carbs
- 8 g
- Fat
- 34 g
