Tanjia

طنجية · Tanjia

Ingredients10

• lamb shoulder1 kg
• preserved lemon1
• garlic cloves8
• olive oil3 tbsp
• ground cumin2 tsp
• saffron threads1/2 tsp
• ground ginger1 tsp
• ground turmeric1/2 tsp
• salt1 tsp
• water200 ml

Method

1. Cut the lamb into large chunks and place them in a clay tanjia or a heavy lidded casserole.
2. Crush the garlic with the salt and add it to the meat with the cumin, saffron, ginger, turmeric, and olive oil.
3. Quarter the preserved lemon, discard the pulp, and tuck the peel among the meat.
4. Pour in the water, cover tightly, and shake the pot so the seasonings coat the meat.
5. Cook in an oven at 150°C for about 4 hours, shaking the pot once or twice instead of stirring, until the meat is very tender.
6. Rest briefly, then serve hot with crusty bread.