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Tanjia
Marrakesh Style Slow-Cooked Lamb
A traditional 'bachelor's stew' from Marrakech, this iconic dish features lamb shoulder slow-cooked to melting tenderness in a distinctive clay urn. It's remarkably simple to prepare, relying on the long, slow cooking process to develop deep flavors.
๐ง ์ฌ๋ฃ
- 1 kg Lamb shoulder
- 1 whole Preserved lemon
- 1 head Garlic
- 2 tbsp Smen (Moroccan preserved butter)(If unavailable, substitute with unsalted butter mixed with a pinch of fenugreek and a tiny pinch of blue cheese for a similar funk.)
- 1 tbsp Ground cumin
- 1 tbsp Saffron threads
- 100 ml Water(Approximately, to create a little steam.)
- 1 tsp Salt(Adjust to taste, considering the saltiness of the smen and preserved lemon.)
- 1/2 tsp Black pepper
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the Tanjia Urn: If using a traditional clay tanjia urn, ensure it is clean. If not, a large, oven-safe pot with a tight-fitting lid can be substituted. Place the lamb chunks into the urn or pot.
โฑ๏ธ 5 minutes - 2
Add Aromatics and Spices: Scatter the whole garlic cloves, chopped preserved lemon pulp, and sliced preserved lemon rind over the lamb. Add the smen, ground cumin, crushed saffron threads, salt, and freshly ground black pepper. Pour in the water.
โฑ๏ธ 5 minutes - 3
Mix and Seal: Gently toss the ingredients together in the urn to ensure the lamb is evenly coated with the spices and aromatics. The mixture should look well-combined but not overly wet. Traditionally, the tanjia urn is sealed by covering the opening with a piece of parchment paper, secured tightly with kitchen twine, and then a lid or a second piece of parchment. For an oven-safe pot, simply cover tightly with its lid.
โฑ๏ธ 5 minutes - 4
Slow Cooking: Place the sealed urn or pot in a preheated oven at 150ยฐC (300ยฐF). Alternatively, if you have access to traditional embers, bury the urn in the hot ashes. Allow the tanjia to cook slowly for 6 to 8 hours. The lamb should become incredibly tender, practically falling apart.
โฑ๏ธ 6-8 hours - 5
Rest and Serve: Once the cooking time is complete, carefully remove the urn from the oven or embers. Let it rest for about 10-15 minutes before attempting to open it. Carefully break the seal (the steam will be very hot). The lamb should be fork-tender and infused with the flavors of preserved lemon, garlic, and spices. Serve directly from the urn, accompanied by crusty Moroccan bread (khobz) for scooping up the rich juices.
โฑ๏ธ 15 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โThis dish is a true testament to slow cooking, where minimal effort yields maximum flavor and tenderness.
- โThe unique flavor comes from the combination of smen, preserved lemon, and the long cooking time.
- โEnsure the seal is tight to trap all the steam and moisture during cooking, which is crucial for tenderizing the lamb.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- For a quicker version, you can adapt this recipe for a slow cooker on the 'low' setting for 8-10 hours.
- Increase the amount of preserved lemon for a more pronounced citrusy tang.
- Add a pinch of Ras el Hanout spice blend for added complexity.