Dish

Tanjia

Moroccan slow-cooked lamb

Tanjia is made by marinating beef or lamb in a mixture of spices such as cumin, coriander, and paprika. The marinated meat is then slow-cooked in a clay pot with preserved lemons and olive oil for several hours. The result is a tender and flavorful dish with a tangy and slightly salty taste. Tanjia is typically served with a side of couscous or bread.

African cuisine› North African cuisine› Moroccan cuisine

Meat Dish› Lamb/Mutton Dish

Origins and history

Tanjia has its roots in Morocco and is a popular dish in the country. The dish is often associated with the city of Marrakech and is a staple at local restaurants. The dish has also gained popularity in other parts of the world, including the United States and Europe.

Dietary considerations

Tanjia is not suitable for vegetarians or vegans. It is also not recommended for individuals with lactose intolerance or those who are allergic to dairy products.

Variations

There are several variations of Tanjia, including the addition of vegetables such as onions and carrots. Some recipes also call for the use of chicken instead of beef or lamb.

Presentation and garnishing

Tanjia is typically served in a clay pot, which is opened at the table to reveal the tender and flavorful meat. The dish is often garnished with fresh herbs such as cilantro and parsley.

Tips & Tricks

To ensure that the meat is tender and flavorful, it is important to marinate it for at least 4 hours before cooking. It is also important to cook the meat slowly and at a low temperature to ensure that it is cooked evenly.