Tanjia Marrakchia (Slow-Cooked Marrakech Lamb with Preserved Lemon)
Local name: الطنجية المراكشية
In short: Lamb shanks sealed in a pot with garlic, cumin, saffron and preserved lemon, then cooked for hours until the meat melts off the bone. It takes about 4 h 45 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 4 h 30 min
- Total
- 4 h 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 470 kcal
Tanjia is a Marrakech specialty with its own tradition: men gather the ingredients, seal them in a tall clay urn and hand it to the keeper of a hammam furnace, who buries it in warm ashes for hours. At home, a covered pot in a low oven gets you very close. Lamb, garlic, cumin, saffron, preserved lemon and a little butter produce meat so soft you can eat it with a spoon.
Instructions
- Heat the oven to 140°C (275°F). Mix the cumin, paprika, pepper, salt, saffron water and olive oil into a paste, then rub it all over the lamb.
- Put the lamb, garlic, preserved lemon rind and butter into a heavy ovenproof pot with a tight lid. Pour in the water.
- Press a sheet of baking parchment down onto the meat, then fit the lid so the steam stays inside. If the lid is loose, seal the edge with foil.
- Cook in the oven for 4 to 4 1/2 hours without opening. The meat should be fork-tender, at around 90°C (195°F) inside, with the juices reduced to a rich sauce.
- Rest the pot, still covered, for 15 minutes. Serve the meat and the soft garlic with the juices, with bread for scooping.
Tips
- No clay pot? A Dutch oven or any ovenproof pot with a tight lid works. The key is keeping the steam sealed in, so use parchment and foil if the lid fits loosely.
- Beef shank or a mix of beef and lamb also works, with the same cooking time. Add a pinch of ras el hanout for a more fragrant version.
Questions and answers
What is tanjia?
The word names both the tall clay pot and the dish cooked in it. It is a Marrakech specialty, traditionally prepared by men, who take the sealed pot to a hammam furnace and collect it hours later.
Can I cook tanjia in a slow cooker?
Yes. Put everything in, cover and cook on low for 8 to 9 hours until the lamb is falling apart. The flavor is similar, though the juices are a little thinner.
What do you serve with tanjia?
Fresh bread and a simple salad are enough, such as tomato and onion with olive oil. In Marrakech it is often eaten straight from the pot with the fingers.
How long does it take to make Tanjia Marrakchia (Slow-Cooked Marrakech Lamb with Preserved Lemon)?
About 4 h 45 min in total: 15 min of preparation and 4 h 30 min of cooking.
How many calories are in Tanjia Marrakchia (Slow-Cooked Marrakech Lamb with Preserved Lemon)?
About 470 kcal per serving, with 38 g of protein, 5 g of carbohydrates and 33 g of fat. These values are estimates.
Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 38 g |
| Carbohydrates | 5 g |
| Fat | 33 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
