TANJIA MARRAKCHIA

Tanjia is a dish traditionally made in Marrakech by men for men, a treat prepared by bachelors for a party or an outdoor gathering accompanied by music and card playing.

This dish owes its name to the squat earthenware cooking vessel in which it is cooked (tanjia).

Total time: 4 hours 10 minutes

Preparation time: 10 minutes

Cooking time: 4 hours on the coals or 90 minutes in a pressure cooker

Difficulty: Very easy

Ingredients

-            1.5 kg (3 lb.) mutton or lamb

-            6 whole cloves of garlic, peeled

-            2 tablespoonfuls cumin

-            A good pinch of saffron

-            1 preserved lemon, split into 4

-            1 tbsp. ras-el-hanout

-            50-100 g (2-3 oz.) smen (rancid butter)

-            1 glassful water

Method

Place all the ingredients into the tanjia, add the water, mix well.

Close up with paper and string, pierce with a few holes.

Take to the hammam. The “farnatchi” covers it in hot ashes and leaves it to cook for at least four hours.

Serve very hot.