Entree: Morocco – Marrakesh – الطنجية المراكشية ➤ Tanjia Marrakchia (Marrakesh-style slow-braised lamb cooked in a sealed 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 15 min

Cook 3 hrs 30 min

Additional 1 hr

Total 4 hrs 45 min

Ingredients

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

- 3 lb (1.36 kg) lamb shoulder, bone-in, cut into large chunks
- 1 preserved lemon, rind rinsed and finely chopped (reserve pulp if desired)
- 6 garlic cloves, smashed and roughly chopped
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground ginger
- 1/2 tsp (1 g) ground turmeric
- 1/4 tsp (1.25 ml) (pinch) saffron threads, lightly crushed (about 0.0035 oz (0.1 g))
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lemon juice
- 1/2 cup (120 ml) water
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 small preserved chili or 1/4 tsp (1 g) harissa (optional, for heat)
- 1 small tangia (urn-shaped clay pot) or a small covered Dutch oven for home baking
- Fresh cilantro or parsley for garnish (optional)

Show original ingredient measurements

- 3 lb (1.36 kg) lamb shoulder, bone-in, cut into large chunks
- 1 preserved lemon, rind rinsed and finely chopped (reserve pulp if desired)
- 6 garlic cloves, smashed and roughly chopped
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground ginger
- 1/2 tsp (1 g) ground turmeric
- 1/4 tsp (pinch) saffron threads, lightly crushed (about 0.1 g)
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lemon juice
- 1/2 cup (120 ml) water
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 small preserved chili or 1/4 tsp (1 g) harissa (optional, for heat)
- 1 small tangia (urn-shaped clay pot) or a small covered Dutch oven for home baking
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. In a large bowl combine chopped preserved lemon rind, smashed garlic, olive oil, ground cumin, ground ginger, turmeric, crushed saffron, salt, pepper, and lemon juice to form a paste. Add a splash of the 1/2 cup (120 ml) water if needed to make a spreadable marinade.
2. Rub the spice-preserved lemon paste thoroughly over the lamb chunks. Add thyme and the optional preserved chili or harissa if using. Allow to marinate at least 1 hour, preferably overnight in the refrigerator.
3. Preheat oven to 300°F (150°C). If using a traditional tangia, place the marinated lamb and any leftover marinade into the urn, add remaining water, cover with its lid or seal with parchment and foil. If using a Dutch oven, place meat and liquid inside and cover tightly.
4. Place the sealed tangia or covered Dutch oven in the oven and braise slowly for 3 to 4 hours, until the lamb is falling-apart tender and the flavors are deeply concentrated.
5. Carefully remove from oven. Uncover, skim any excess fat if desired, and transfer pieces to a serving dish. Spoon pan juices over the meat.
6. Garnish with chopped cilantro or parsley and serve directly from the tangia or pot with warm khobz (Moroccan bread) or couscous.