Entree: Morocco – Atlas Mountains – طن جية مراكشية ➤ Tanjiyya Marrakshiyya (Marrakech-style slow-baked spiced lamb cooked in an earthenware urn with preserved lemon and spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 4 hrs

Total 4 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lamb shanks, approx. 2 lb (900 g) total
- 1 large bone-in lamb shoulder, approx. 2 lb (900 g) (use instead of shanks if preferred)
- 1 preserved lemon, pulp removed and rind thinly sliced (or 1/4 preserved lemon minced)
- 6 garlic cloves, crushed
- 1 small onion, finely chopped (about 4 oz (115 g))
- 1 tsp (5 g) saffron threads, soaked in 2 tbsp (30 ml) warm water
- 2 tsp (10 g) ground cumin
- 1 1/2 tsp (7.5 g) ground ginger
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1 1/2 tsp (9 g) coarse salt, adjust to taste
- 1/4 cup (60 ml) extra-virgin olive oil
- 1/2 cup (120 ml) water or enough to come 1/3 up the meat
- 1/2 cup (75 g) pitted green olives (optional)
- 2 tbsp (30 g) chopped fresh parsley or cilantro for garnish
- Kitchen twine or parchment and foil for sealing the pot

Show original ingredient measurements

- 2 lamb shanks, approx. 2 lb (900 g) total
- 1 large bone-in lamb shoulder, approx. 2 lb (900 g) (use instead of shanks if preferred)
- 1 preserved lemon, pulp removed and rind thinly sliced (or 1/4 preserved lemon minced)
- 6 garlic cloves, crushed
- 1 small onion, finely chopped (about 4 oz / 115 g)
- 1 tsp (5 g) saffron threads, soaked in 2 tbsp (30 ml) warm water
- 2 tsp (10 g) ground cumin
- 1 1/2 tsp (7.5 g) ground ginger
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1 1/2 tsp (9 g) coarse salt, adjust to taste
- 1/4 cup (60 ml) extra-virgin olive oil
- 1/2 cup (120 ml) water or enough to come 1/3 up the meat
- 1/2 cup (75 g) pitted green olives (optional)
- 2 tbsp (30 g) chopped fresh parsley or cilantro for garnish
- Kitchen twine or parchment and foil for sealing the pot

Instructions

1. Preheat oven to 300°F (150°C). If using a tangia urn or a small clay pot, rinse and dry it; otherwise use a heavy Dutch oven or ovenproof casserole with a tight-fitting lid.
2. In a bowl combine crushed garlic, chopped onion, saffron with its soaking water, cumin, ginger, coriander, paprika, black pepper, salt, and olive oil to form a paste.
3. Rub the spice paste thoroughly over the lamb pieces. Tuck the preserved lemon slices into the cavity and against the meat. Add olives if using.
4. Place the lamb in the tangia, clay pot, or Dutch oven. Pour 1/2 cup (120 ml) water into the pot—enough to keep the meat moist but not submerge it.
5. Seal the pot tightly with its lid; for a tangia or if using a pot without a tight lid, cover with parchment and then foil to create a steam-tight seal. Tie with kitchen twine if available.
6. Bake in the preheated oven low and slow for 3 to 4 hours, or until the meat is falling-apart tender and deeply flavored. Check once after 2.5 hours and add a few tablespoons of water if the pot seems dry.
7. Remove from oven, uncover, and transfer the meat to a serving dish. Spoon pan juices and preserved lemon over the lamb.
8. Garnish with chopped parsley or cilantro and serve with crusty bread, couscous, or roasted vegetables.