Here's a recipe for making Tanjia, a traditional Moroccan slow-cooked meat dish:
Ingredients:
2 pounds beef shank or lamb shank
2 onions, finely chopped
4 cloves of garlic, minced
2 tablespoons vegetable oil
2 tablespoons smen (Moroccan clarified butter) or unsalted butter
1 preserved lemon, pulp removed and rind cut into strips
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon paprika
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 cup water
Optional: chopped fresh cilantro or parsley for garnish
Instructions:
In a large bowl, combine the chopped onions, minced garlic, vegetable oil, smen or butter, preserved lemon strips, ginger, cumin, turmeric, paprika, salt, and black pepper. Mix well to create a marinade.
Place the beef or lamb shanks in the marinade, making sure they are coated evenly. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
Preheat your oven to 300°F (150°C).
Transfer the marinated shanks and the marinade to a clay or ceramic tanjia pot, or a Dutch oven with a tight-fitting lid.
Add water to the pot, ensuring it covers the shanks about halfway.
Cover the pot with its lid or tightly with aluminum foil.
Place the pot in the preheated oven and let it cook slowly for about 4-6 hours, or until the meat is tender and easily falls off the bone. Check on it occasionally and add more water if needed.
Once the Tanjia is cooked, remove it from the oven and let it rest for a few minutes.
Serve the Tanjia hot, garnished with chopped fresh cilantro or parsley if desired.
Accompany it with traditional Moroccan bread or serve it over a bed of couscous or rice.
Note: Tanjia is traditionally cooked in special clay pots, but a Dutch oven or any oven-safe pot with a tight-fitting lid can be used as an alternative.
Tanjia is a beloved dish from Marrakech, known for its rich and tender meat infused with aromatic flavors. It's often cooked by locals and enjoyed during festive occasions.
