Moroccan cuisine · Soups & Stews

Tanjia Marrakchia

Beef braised for hours in a clay pot with preserved lemon, saffron and a whole head of garlic, until it falls apart on its own.

Ingredients · for 4 servings

• 1.2 kg beef shank (or lamb shoulder)
• 1 preserved lemon
• 1 head of garlic
• 1/2 tsp saffron threads
• 1 tsp cumin
• 1 tsp ras el hanout
• 2 tbsp smen (or clarified butter)
• 3 tbsp olive oil
• 1/2 bunch cilantro
• Salt, pepper

Instructions

1. Cut the beef into four large pieces, halve the head of garlic crosswise, and cut the preserved lemon into wedges.
2. Combine the meat thoroughly with the garlic, preserved lemon, cumin, ras el hanout, salt and pepper in a clay pot or heavy Dutch oven.
3. Steep the saffron threads in 100 ml hot water for 5 min and pour over the meat together with the smen and olive oil.
4. Seal the pot tightly, sealing the rim with aluminum foil if needed, and braise in the oven at 150°C (300°F) for 3.5–4 hours — do not open it in between.
5. Remove the lid, carefully lift out the meat, and reduce the cooking liquid uncovered for 8–10 min, until golden and lightly syrupy.
6. Return the meat to the pot, spoon the sauce over it, sprinkle with chopped cilantro, and serve straight from the pot.