📝 About This Recipe
Deep from the heart of the Marrakech medina, Tanjia Marrakshia is a legendary slow-cooked masterpiece traditionally prepared by men and simmered in the embers of a local hammam furnace. This Halal-certified delicacy features succulent lamb infused with the tangy brightness of preserved lemons, the earthy depth of saffron, and the rich punch of aged 'Smen' butter. It is a minimalist marvel that transforms humble ingredients into a buttery, melt-in-your-mouth experience that defines Moroccan hospitality.
🥗 Ingredients
The Meat
- 2 kg Lamb Shank or Shoulder (cut into large chunks, bone-in for maximum flavor)
The Aromatics & Spices
- 1 whole head Garlic (cloves peeled and left whole)
- 2 pieces Preserved Lemon (flesh removed, rinds cut into quarters)
- 1 teaspoon Saffron Threads (crushed and soaked in 1/2 cup warm water)
- 2 tablespoons Cumin Seeds (freshly toasted and coarsely ground)
- 1 teaspoon Ginger Powder
- 1/2 teaspoon Turmeric (for golden color)
Fats and Liquids
- 1 tablespoon Smen (Moroccan Smoked Ghee) (substitute with high-quality ghee if unavailable)
- 1/2 cup Extra Virgin Olive Oil (preferably Moroccan)
- 1 cup Water (enough to just barely cover the base of the meat)
👨🍳 Instructions
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1
Prepare your lamb by ensuring the pieces are large and uniform; leaving the bone in is crucial as the marrow thickens the sauce during the long cook.
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2
In a small bowl, crush the saffron threads with your fingers and soak them in 1/2 cup of warm water for at least 10 minutes to release their vibrant color and floral aroma.
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3
If using a traditional clay Tanjia pot, lightly grease the interior with a drop of olive oil. If using a heavy-bottomed Dutch oven or slow cooker, ensure it is clean and ready.
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4
Place the lamb chunks into the pot, distributing them evenly to create a solid base.
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5
Scatter the whole peeled garlic cloves over the meat. Do not chop them; they will melt into a sweet paste during the cooking process.
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6
Add the preserved lemon rinds. Be cautious with salt, as the lemons and Smen are naturally very salty; usually, no extra salt is required.
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7
Sprinkle the ground cumin, ginger, and turmeric over the meat, ensuring an even coating of the spices.
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8
Pour in the saffron-infused water, the remaining cup of water, and the olive oil.
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9
Add the Smen (fermented butter) on top. This is the 'secret ingredient' that provides the characteristic funky, nutty depth of an authentic Tanjia.
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10
If using a clay pot, cover the top with parchment paper, then a layer of aluminum foil, and tie it tightly with kitchen twine. Prick a few small holes in the top to allow steam to escape.
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11
For oven cooking: Preheat your oven to 150°C (300°F). Place the pot inside and let it slow-cook for 4.5 to 6 hours. The meat should be 'falling off the bone' tender.
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12
Check the pot at the 4-hour mark. If there is too much liquid, remove the cover and let it simmer on the stovetop for 15 minutes to reduce the sauce into a thick, syrupy glaze (called 'Deghmira').
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13
To serve, traditionally the pot is shaken gently and then overturned onto a large communal platter, allowing the meat and juices to spill out beautifully.
💡 Chef's Tips
Choose meat with plenty of connective tissue like shank; it breaks down into gelatin for a rich mouthfeel. Avoid adding extra salt until the very end, as preserved lemons are incredibly salty. For the most authentic flavor, use Moroccan cumin which is more pungent and earthy than standard varieties. If you don't have a Tanjia pot, a heavy cast-iron Dutch oven is the best modern substitute. Low and slow is the golden rule; if the meat is tough, it simply hasn't cooked long enough.
🍽️ Serving Suggestions
Serve with plenty of warm, crusty Moroccan Khobz (bread) to soak up the liquid gold sauce. Pair with a side of fresh Moroccan tomato and cucumber salad to cut through the richness of the lamb. Accompany with a glass of hot Moroccan Mint Tea served after the meal to aid digestion. Offer a small bowl of extra ground cumin and salt on the side for dipping. A side of steamed couscous can be used to catch every drop of the saffron-infused oil.