Tanjia marrakchia
Marrakech’s bachelors’ dish: meat with preserved lemon, garlic, cumin and saffron in a clay urn, cooked for hours in the embers of the neighbourhood hammam.
Ingredients
- 1 kg beef (or lamb) shank, in pieces
- 1 preserved lemon
- 1 head of garlic
- 1 teaspoon of cumin
- A few saffron threads
- 3 tablespoons of clarified butter (smen) or oil
- 1 tablespoon of ras el hanout
- Salt
How to make it at home
- Mix the meat with the peeled garlic, spices, preserved lemon in pieces, butter and salt.
- Put it in a tall clay pot (or a cast-iron casserole) with a glass of water.
- Cover well, sealing with foil.
- Bake at 140 °C for about 5 hours, until the meat falls apart.
- Serve with bread, for mopping up the juices.
The trick: Preserved lemon is essential: you’ll find it in Moroccan shops, or make it at home with salt.