Moroccan Tanjia Recipe with Lamb or Beef

The Moroccan Tanjia is a traditional dish from Marrakech, typically made with slow-cooked lamb, though it can also be made with beef. The meat is flavored with spices like cumin, garlic, saffron, preserved lemons, and olive oil.

Tanjia is cooked in a unique earthenware pot of the same name and traditionally slow-cooked in hot ashes, like those from a hammam (Moroccan bathhouse). It's a dish often associated with gatherings or special occasions.

If you're already in marrakech, you'll be able to find and taste the Tanjia in local restaurants. Otherwise, you can still enjoy the delicacy of this dish in your home country once you learn how to cook it. This Tanjia recipe will help do just that.

Remember: Tanjia can be made with beef or lamb the same way and through the same steps. This recipe uses lamb.

Ingredients of Tanjia

To make Tanjia, you'll need a few key ingredients. The main one is meat, either lamb or beef, whichever you prefer. You’ll also need some spices to give the dish its great flavor. Here's the list of ingredients used to cook Tanjia:

• 2 lbs (about 1 kg) of lamb (shoulder or leg works best), cut into large chunks

• 5 cloves of garlic, peeled and crushed

• 1 preserved lemon, quartered (you can find this in most international grocery stores)

• 2 teaspoons ground cumin

• 1 teaspoon turmeric

• A pinch of saffron threads (optional, but it adds a lot of flavor)

• 1 teaspoon ground ginger

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/4 cup olive oil

• 1/2 cup water

• 1/4 cup ghee or butter (you can also use regular butter if that’s what you have)

How to make the Tanjia Step by Step

Once you gather all necessary ingredients, it's time to start assembling and cooking the Tanjia. The process is easy. Tanjia is basically a mixture of spices and meat. You start by preparing and marinating the meat and you end up putting in the oven to slowly cook for 4 to 5 hours in a sealed pot. Here are all the steps to make the Tanjia in detail:

1. Prepare the Meat: In a large bowl, mix the lamb chunks with the garlic, cumin, turmeric, saffron, ginger, salt, and black pepper. Rub everything in well, so the meat gets nicely coated with the spices.

2. Assemble the Tanjia: If you’re using a traditional tanjia pot, great! But don’t worry if you don’t have one. A regular oven-safe pot or Dutch oven works just as well. Add the seasoned meat into the pot. Then, toss in the preserved lemon and pour the olive oil and water over the meat. Add the ghee or butter in small chunks on top.

3. Seal and Cook: Cover the pot tightly. If you’re using a tanjia pot, it’s usually sealed with parchment paper and tied with string, but if you’re using a regular pot, just cover with a tight-fitting lid.

4. Slow Cook: Place the pot in the oven at 275°F (135°C) and let it cook for 4 to 5 hours. You don’t need to stir or check on it much — just let it slow-cook until the meat is fall-off-the bone tender.

5. Serve: Once it’s done, you’ll have incredibly tender lamb, full of Moroccan flavors. You can serve it straight from the pot, with some Moroccan bread (khobz) to soak up the juices. It also pairs well with a simple salad or couscous.

Enjoy! This dish is all about patience, but the flavors are definitely worth the wait. Let me know how it turns out if you give it a try. The comments section below is open for any questions you may have.