tanjia dish

tanjia dish 

  Tanjia is most famous dish in morocco, especially in marrakech. It is very delicious. If you visit Marrakech you can eat it in JEMAA EL FNA or in all hotels in the city.this is how we prepare Tanjia

Ingredients

1kg to 1,200kg of veal shank or
Piece of lamb with bone
7 cloves of mashed garlic mashed
1/2 candied lemon peel in small cubes
1 teaspoon powdered ginger
2 teaspoons ground cumin
1 teaspoon black pepper
1 teaspoon of turmeric
1 pinch of saffron
1/2 to 1 tablespoon well ras el hanoute
1 teaspoon of Smen (rancid butter) or in the absence of butter
3 tablespoons olive oil
(Do not hesitate to taste during cooking to make sure there is enough salt)

How to prepare it 


In a large bowl, put all the ingredients including oil and rancid butter.
Mix everything so that the meat is coated with all these perfumes
Add 20 cl of water. Mix again.
Heat a pot and then once warm, pour in the mixture.
Cover and simmer for 2 hours over a very low heat, checking the amount of water regularly.
Add as needed if it reduces too much.
The same applies to baking (see "note").
NB: The Tanjia is not a dish that contains a lot of sauce but it must still have a good background (say a ladle), the meat should not under any circumstances dry out due to lack of water.
Once the meat is cooked and melted, serve without waiting with a little semolina or at best, a good homemade bread cake ...

Note: For cooking, in the absence of an amphora in earth and steam oven, I chose the cooking pot on low fire but you can also choose the baking in the oven (th.5) in a casserole or Cast iron for 4 hours.