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Name: Tanjia
Total time: 4 h 20 min
Yield: Serves 4
Cuisine: Morocco
Ingredients: 1 kg lamb shoulder; 1 preserved lemon; 8 garlic cloves; 3 tbsp olive oil; 2 tsp ground cumin; 1/2 tsp saffron threads; 1 tsp ground ginger; 1/2 tsp ground turmeric; 1 tsp salt; 200 ml water

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Morocco4 h 20 minServes 4già cucinato

Tanjia

طنجية · Tanjia

Ingredienti10

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

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Preparazione

Cut the lamb into large chunks and place them in a clay tanjia or a heavy lidded casserole.
Crush the garlic with the salt and add it to the meat with the cumin, saffron, ginger, turmeric, and olive oil.
Quarter the preserved lemon, discard the pulp, and tuck the peel among the meat.
Pour in the water, cover tightly, and shake the pot so the seasonings coat the meat.
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.
Rest briefly, then serve hot with crusty bread.