🇲🇦 Morocco · Food
Lamb Tanjia
By eatmundo · August 3, 2026
🇲🇦 MAA traditional Marrakesh slow-cooked clay pot specialty, traditionally prepared by men and placed in the ashes of a hammam furnace. It yields succulent, fall-off-the-bone meat infused with rich spices.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut the 1kg lamb shoulder into large chunks and place into a traditional clay tanjia or a heavy-bottomed Dutch oven.
- 2
Add the 1 tbsp ginger, 1 tsp turmeric, 1 tsp saffron, and 2 tsp salt directly over the meat to ensure even seasoning.
- 3
Peel and thinly slice the 3 onions, scattering them over the lamb to create a flavor base that will melt during the long cook.
- 4
Pour in the 60ml of olive oil and 500ml of water, which will create the rich, golden broth.
- 5
Seal the top of the pot tightly with parchment paper and heavy foil to ensure no moisture escapes during the slow cooking.
- 6
Cook in a preheated oven at 120°C for 4 to 5 hours until the meat is fork-tender and the sauce has reduced to a syrupy consistency.
Frequently Asked Questions
Can I use a regular pot if I don't have a Tanjia?+
Yes, a heavy-bottomed Dutch oven or a slow cooker works perfectly to mimic the gentle heat of a clay pot.
Is it necessary to brown the meat first?+
No, traditionally Tanjia is not browned; the gentle, slow heat allows the fat to render and the meat to confit in its own juices.
What cut of lamb is best?+
Lamb shoulder or neck are ideal because they contain enough fat and connective tissue to stay succulent during the long cooking time.
How do I know when it is done?+
The meat should be so tender that it pulls away from the bone easily with just a fork, and the sauce should look thickened and glossy.
🇲🇦 MA
