Authentic Moroccan Tanjia for Family Gatherings - A Culinary Delight! (Print-Friendly Version)

Experience the exotic flavors of Moroccan Tanjia, a savory slow-cooked dish perfect for family gatherings. Rich in spices and tradition, it's sure to impress!

# Ingredients You'll Need:
01 - 2 pounds lamb shanks, bone-in for flavor
02 - 1 preserved lemon, rinsed and quartered
03 - 1/2 teaspoon saffron threads, soaked in warm water
04 - 1 tablespoon ground cumin, freshly ground for best flavor
05 - 4 cloves garlic, minced
# How to Make It:
01 - Preheat your oven to 300°F (150°C). In a large bowl, combine the lamb shanks, preserved lemon, saffron with its soaking water, cumin, and garlic. Mix well to ensure the lamb is evenly coated.
02 - Transfer the marinated lamb and all the ingredients to a tanjia or an oven-safe clay pot. Seal the pot with foil or a lid to lock in moisture.
03 - Place the pot in the preheated oven and cook for 4-5 hours. Check occasionally to ensure there's enough liquid and add water if necessary.
04 - Once the lamb is fork-tender, remove the pot from the oven. Let it rest, covered, for 15 minutes before serving.
# Extra Information:
01 - Ensure the clay pot is soaked in water before use to prevent cracking.
02 - Adjust spices to taste, especially if serving to children or spice-sensitive guests.
03 - Tanjia flavors develop better if prepared a day in advance and reheated.
04 - Use chickpeas and vegetables instead of lamb for a vegetarian version.
05 - Add harissa paste for a spicy kick that complements the lamb's richness.
06 - Store any leftover Moroccan tanjia in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen, then warm gently on the stovetop over low heat, stirring occasionally until heated through. Alternatively, reheat in the oven at 300°F (150°C) until hot, adding a splash of water if necessary to maintain moisture. For best results, avoid microwaving as it can alter the texture. Restore any lost juiciness by adding a bit of olive oil or broth during reheating.
# Recipe Details:
01 - Prep time: 30 minutes
02 - Cook time: 300 minutes
03 - Servings: 6
04 - Recipe by: Seham

Authentic Moroccan Tanjia for Family Gatherings - A Culinary Delight!

Seham
Recipe by Seham Published on December 10, 2025

Experience the exotic flavors of Moroccan Tanjia, a savory slow-cooked dish perfect for family gatherings. Rich in spices and tradition, it's sure to impress!

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Succulent Authentic Moroccan Tanjia served in a traditional dish, garnished with fresh herbs, perfect for family gatherings.
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Authentic Moroccan Tanjia for Family Gatherings - A Culinary Delight!

Print Recipe
Pin Recipe

Experience the exotic flavors of Moroccan Tanjia, a savory slow-cooked dish perfect for family gatherings. Rich in spices and tradition, it's sure to impress!

  • Total Time: 330 minutes
  • Yield: 6 servings

Ingredients

  • lamb shanks: 2 pounds - bone-in for flavor
  • preserved lemon: 1 - rinsed and quartered
  • saffron threads: 1/2 teaspoon - soaked in warm water
  • ground cumin: 1 tablespoon - freshly ground for best flavor
  • garlic: 4 cloves - minced

Instructions

  1. Preheat your oven to 300°F (150°C). In a large bowl, combine the lamb shanks, preserved lemon, saffron with its soaking water, cumin, and garlic. Mix well to ensure the lamb is evenly coated.

    Tip: Let the lamb marinate for at least 30 minutes to enhance the flavors.

  2. Transfer the marinated lamb and all the ingredients to a tanjia or an oven-safe clay pot. Seal the pot with foil or a lid to lock in moisture.

    Tip: Use a clay pot for authentic flavor and even cooking.

  3. Place the pot in the preheated oven and cook for 4-5 hours. Check occasionally to ensure there's enough liquid and add water if necessary.

    Tip: Low and slow cooking is key to tender, flavorful meat.

  4. Once the lamb is fork-tender, remove the pot from the oven. Let it rest, covered, for 15 minutes before serving.

    Tip: Resting allows the juices to redistribute for a moist result.

Notes

  • Ensure the clay pot is soaked in water before use to prevent cracking.
  • Adjust spices to taste, especially if serving to children or spice-sensitive guests.
  • Tanjia flavors develop better if prepared a day in advance and reheated.
  • Author: Seham
  • Prep Time: 30 minutes
  • Cook Time: 300 minutes
  • Cuisine: Moroccan

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Protein: 38g
  • Carbohydrates: 8g
  • Fat: 30g
  • Fiber: 2g
  • Sugar: 1g
  • Sodium: 500mg

Keywords: Moroccan cuisine, family dinner, slow-cooked, traditional dish, lamb recipe, authentic Moroccan, one-pot meal, easy Moroccan recipes, comfort food, clay pot cooking

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Frequently Asked Questions for Moroccan tanjia for family

What is the best meat for Moroccan tanjia?
Lamb is traditionally used for Moroccan tanjia due to its rich flavor and tenderness when slow-cooked.

Can I make Moroccan tanjia without a clay pot?
Yes, you can use any heavy, oven-safe pot with a tight-fitting lid to achieve similar results.

How do I make preserved lemons for tanjia?
Preserved lemons are made by fermenting lemons in salt and lemon juice for several weeks until softened.

Can Moroccan tanjia be made in a slow cooker?
Yes, cook on low for 6-8 hours, ensuring plenty of liquid to prevent drying out.

Why is saffron used in Moroccan tanjia?
Saffron adds a rich aroma and a hint of earthiness, enhancing the overall flavor profile.