Moroccan
Tanjia Marrakchia
“A succulent lamb dish slow-cooked with preserved lemon, saffron, and smen butter, encapsulating the essence of Marrakech.”
Hard4 hours
Where it comes from
Tanjia Marrakchia is a specialty of Marrakech, traditionally cooked in communal ovens and enjoyed by men during social gatherings.
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On the Palate
What goes into it
Proteins
Dairy & Fats
Sauces & Condiments
How it's made
- 1
Marinate lamb with smen, cumin, and garlic.
- 2
Place lamb in a tanjia pot with preserved lemon and saffron.
- 3
Seal the pot and place in a low oven or a communal bakery.
- 4
Cook slowly until the meat is tender.
- 5
Serve directly from the pot.
