By eatmundo · August 3, 2026
🇲🇦Same ingredients, elsewhere in the world
14 matchesDishes from other countries' kitchens, made from the same core ingredients as Lamb Tanjia. The percentage is the share of ingredients the two recipes have in common.
GomenIn Ethiopia · same ingredients· Same technique57%
Chicken Ginataang ManokIn the Philippines · same ingredients53%
Fasolia KilkilIn Ethiopia · same ingredients53%
A 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.
According to eatmundo's ingredient comparison, the closest dish to Lamb Tanjia from another cuisine is Gomen (Ethiopia): the two share 57% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow 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, 4g ground cumin, 2 tsp salt and the 8 peeled, lightly crushed garlic cloves directly over the meat, and toss so every piece is evenly coated.
- 3
Peel and thinly slice the 3 onions and scatter them over the lamb. Quarter the preserved lemon, discard the seeds, and tuck the quarters between the pieces of meat. The lemon gives Tanjia its signature tangy flavor.
- 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. Remove the seal. If the sauce is still thin, pour the liquid into a saucepan and simmer it uncovered over medium heat for 15 minutes, until syrupy, then pour it back over the meat and serve.
Frequently Asked Questions
What is Lamb Tanjia?
Lamb Tanjia is a slow-cooked Moroccan meat dish from Marrakesh. Lamb shoulder is seasoned with preserved lemon, garlic, cumin, saffron, ginger and turmeric, then sealed in an earthen clay pot and cooked very slowly. It is served as a communal main course.
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 with just a fork. If the sauce is still thin when you unseal the pot, reduce it uncovered until it is thickened and glossy.
🇲🇦
