Tanjia is as fantastic dish that originates from Marrakesh. Cooked in vase shaped clay pot and consisting of few but amazing ingredients. It steam cooks on slow heat for hours. Long enough for a falling-off the bone meat and an absolutely wonderful sauce !!!
Bloom the saffron
Mix a big pinch of saffron with 120 ml hot water.
Cool to room temp — this is all the water you’ll use.
Prep preserved lemon & garlic
Cut 1½ preserved lemons into quarters, remove seeds.
Break 1½ heads garlic into cloves; bruise with a knife (no need to peel).
Toast & grind cumin
Dry-roast 3 Tbsp cumin seeds until brown & smoky.
Grind hot for max aroma (or use ground cumin if needed).
Load the pot (tangia/jar or Dutch oven)
Add 1.5 kg / 3 lb beef leg pieces (a.k.a. mill).
Add the ground cumin, garlic, and preserved lemon.
Stir in 2 tsp smen (or ghee if you don’t have smen) + 60 ml olive oil.
Pour in the saffron water (with threads).
Seal & shake
Seal tightly with 2 sheets parchment + string (or a tight lid).
Roll excess paper to protect the string.
Shake well to coat everything.
Start hot, then go low & slow
Preheat oven to 180°C / 360°F.
Bake 45 min, then reduce to 140°C / 280°F and cook 3 hr 15 min.
Every hour: shake the pot (keep it sealed) and return to oven.
What you’re aiming for
Steam trapped when you open = good seal.
Meat is falling off the bone, juices are rich & glossy.
Serve
Baste meat with its own juices.
Serve with bread, and little piles of salt, cumin, and chili on the side.
Enjoy — this is lazy genius.
Meat options: Swap beef leg for lamb shoulder/shanks or veal; keep the same method.
Liquid: Resist adding more — tangia should self-braise. If your pot is very dry at the 45-min check, add just 2–3 Tbsp water.
No smen? Ghee is the cleanest substitute; butter works in a pinch.
Pot choice: Clay tangia is classic; a small Dutch oven with a tight lid works great.
Spice boost: Add a pinch of black pepper or ras el hanout if you like it warmer.
