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Le Chaudron recipe
Tanjia marrakchia à l'agneau
Marrakech lamb tanjia
⏱ 210 minServes 4Medium580 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1 kg (2.2 lb)lamb shanks
4 clovesgarlic, crushed
2preserved lemons, quartered
1 tablespoonground cumin
1 tablespoonras el hanout
50 g (2 oz)smen (aged clarified butter)
- 1 kg (2.2 lb) lamb shanks
- 4 cloves garlic, crushed
- 2 preserved lemons, quartered
- 1 tablespoon ground cumin
- 1 tablespoon ras el hanout
- 50 g (2 oz) smen (aged clarified butter)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Coat the lamb with the crushed garlic, cumin, ras el hanout and smen.
- Put in a Dutch oven with the preserved lemons and a large glass of water.
- Seal with foil and the lid.
- Bake at 140°C (285°F) for 3 hours without opening.
- The meat should fall off the bone. Lift it out and keep the juices.
- Reduce the juices for 5 minutes, spoon over the lamb and serve hot with bread.
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