Moroccan Lamb Tanjia

Ingredients

• 2 lbs (900g) lamb shoulder, cut into chunks 2 lbs (900g) lamb shoulder, cut into chunks
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric 1/4 teaspoon ground turmeric
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• Salt and pepper to taste Salt and pepper to taste
• Warm Moroccan bread or couscous, for serving Warm Moroccan bread or couscous, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 10g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 42g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the lamb, onions, garlic, cumin, paprika, ginger, saffron, cinnamon, turmeric, olive oil, cilantro, parsley, salt, and pepper. Mix well to ensure the lamb is evenly coated with the spices. Cover and refrigerate for at least 4 hours or overnight to allow the flavors to develop.
2. 2.
   Preheat the oven to 325°F (160°C).
3. 3.
   Heat a large Dutch oven over medium-high heat. Add the marinated lamb and cook until browned on all sides, about 5 minutes.
4. 4.
   Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Cook for 3-4 hours, or until the lamb is tender and easily pulls apart with a fork.
5. 5.
   Remove the Dutch oven from the oven and let the lamb rest for a few minutes before serving.
6. 6.
   Serve the Moroccan Lamb Tanjia with warm Moroccan bread or couscous to soak up the flavorful sauce. Garnish with additional fresh cilantro and parsley, if desired.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the marinade.

Tips & Tricks

• For an extra layer of flavor, add preserved lemons to the marinade.
• If you don't have a Dutch oven or slow cooker, you can also cook the lamb tanjia in a heavy-bottomed pot on the stovetop over low heat.
• Make sure to use a good-quality lamb shoulder for the best results.
• If you prefer a spicier dish, add a pinch of cayenne pepper to the marinade.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Moroccan Lamb Tanjia hot, garnished with fresh cilantro and parsley. Accompany it with warm Moroccan bread or couscous to soak up the flavorful sauce. This dish is perfect for sharing with family and friends on special occasions or as a comforting meal during colder months.

Presentation advice

Present the Moroccan Lamb Tanjia in a large serving dish, allowing the tender lamb and aromatic sauce to take center stage. Garnish with a sprinkle of fresh cilantro and parsley for a pop of color. Serve with warm Moroccan bread or couscous on the side.