Tanjia Marrakchia
Tanjia Marrakchia is a traditional Moroccan dish from Marrakech, often prepared by men for communal gatherings. It features lamb shoulder slow-cooked to extreme tenderness in a distinctive amphora-shaped clay pot called a 'tanjia'. The long, slow cooking process, traditionally in the embers of a hammam (public bath) furnace, allows the flavors to meld beautifully.
🧂 Ingredients
- 1 kg Lamb shoulder
- 1 Preserved lemon
- 3 tbsp Smen (aged Moroccan butter)
- 1 tbsp Ground cumin
- 1 head Garlic
- a generous pinch Saffron threads
- 100 ml Water
- 1 tsp Salt
- 0.5 tsp Black pepper
👨🍳 Instructions
- 1
Prepare the lamb: Pat the lamb shoulder chunks dry with paper towels. Season generously with salt and freshly ground black pepper.
⏱️ 5 minutes - 2
Assemble the tanjia: Place the seasoned lamb chunks into the traditional clay tanjia pot. Add the separated garlic cloves. Tuck the quartered preserved lemon rind amongst the lamb. Dot the lamb with the smen. Sprinkle the ground cumin evenly over the meat.
⏱️ 10 minutes - 3
Add liquid and saffron: Pour the steeped saffron water (including the threads) over the ingredients in the tanjia. Add the 100ml of water. The liquid should come about halfway up the meat, not submerge it.
⏱️ 2 minutes - 4
Seal the tanjia: Cover the opening of the tanjia pot tightly with a piece of parchment paper, ensuring a good seal. Secure the parchment paper with kitchen twine, wrapping it around the neck of the pot multiple times. Alternatively, use aluminum foil if parchment and twine are unavailable, ensuring a very tight seal.
⏱️ 3 minutes - 5
Cook the tanjia: Place the sealed tanjia directly into the embers of a traditional hammam furnace or a very low oven. If using an oven, preheat it to 150°C (300°F). Place the tanjia on a baking sheet (to catch any potential drips) in the center of the oven. Cook for 4 to 5 hours.
⏱️ 4-5 hours - 6
Check for doneness: After 4 hours, carefully remove the tanjia from the heat source. Gently remove the seal. The lamb should be incredibly tender, easily falling apart when prodded with a fork. If it's not tender enough, reseal and continue cooking for another 30-60 minutes.
⏱️ 5 minutes - 7
Serve: Carefully unseal the tanjia at the table, releasing the aromatic steam. The lamb should be fork-tender and succulent. Serve hot, directly from the tanjia, often accompanied by crusty Moroccan bread (khobz) to soak up the rich juices. The cooked garlic cloves can be mashed into a paste and spread on bread.
💡 Pro Tips
- ✓Traditionally cooked in the residual heat of hammam coals, which provides a very gentle, consistent heat ideal for slow cooking.
- ✓This dish is historically a 'bachelor's dish' as men would prepare it together for social gatherings, often taking turns to manage the cooking in the communal hammam furnace.
- ✓The unique amphora shape of the tanjia pot is crucial for the slow, even cooking and moisture retention.
- ✓If you don't have a traditional tanjia pot, a Dutch oven or a heavy-bottomed casserole dish with a tight-fitting lid can be used, but the cooking time might vary slightly.
🔄 Variations
- While lamb is traditional, beef or even chicken can be used, though cooking times will need adjustment.
- Some recipes include a small amount of ras el hanout spice blend for added complexity.
- Can be adapted for a slow cooker on the 'low' setting for 6-8 hours, though the texture may differ slightly from oven-baked.
🥗 Nutrition
Per serving