Tanjia

الطنجية

“Marrakech's slow-cooked secret — sealed pottery magic.”

Prep 30 min · Cook 6–8 hours · Serves 2–3 · Difficulty Hard · Origin: Marrakech, Morocco

Lamb sealed in a clay urn with preserved lemon, potatoes, and spices, then buried in the coals of a hammam furnace overnight. Tanjia is the quintessential Marrakech dish, available only from street vendors at lunchtime.

Ingredients · Serves 2–3

• lamb (shoulder or leg), cut into chunks500g
• preserved lemon, chopped1
• potatoes, quartered3
• garlic, minced6 cloves
• ginger, minced1 tbsp
• cumin½ tsp
• coriander½ tsp
• olive oil2 tbsp
• Handful cilantro
• Handful parsley
• Salt & pepper
• water200ml

The Recipe

1. 1.In a traditional clay tanjia (or oven-safe pot with lid): layer lamb chunks, potatoes, garlic, ginger, preserved lemon.
2. 2.Sprinkle with cumin, coriander, cilantro, and parsley.
3. 3.Pour in olive oil and water. Season with salt and pepper.
4. 4.Seal the lid (traditionally, vendors use bread dough to seal).
5. 5.Traditionally: the sealed pot is placed in hot hammam coals for 6–8 hours.
6. 6.Modern alternative: Bake covered at 150°C for 3–4 hours until lamb is fall-apart tender.
7. 7.Serve directly from the tanjia, spooning into bowls.

Chef's Tips

• Traditional preparation in hammam coals gives unique flavor — home cooking approximates this but isn't identical.
• The low, long cooking method is essential — the sealed pot creates steam that tenderizes tough cuts.
• Preserved lemons are essential — fresh lemon substitutes won't work.