Preparation time: 30 minutes
Cooking time: 4 hours
You don’t need a tagine to cook this dish – just a pot that can be put on top of the stove and then in the oven. It’s a traditional dish from Marrakech, and I’m told that it’s traditionally cooked by men when they are going to party or to play cards. After preparing the dish, they take it to the hamam to be cooked.
This is a really easy and delicious dish, but I wouldn’t advise that you eat it the night before you have a dentist’s appointment or if you have a hot date!
1.5kg lamb, cut into cubes
3-4 tablespoons of butter or olive oil
5 cloves of garlic, crushed
a couple of pinches of saffron
1 teaspoon cummin
1 teaspoon ras el hanout
2 preserved lemons , quartered (just use the peel)
salt and pepper
Preheat the oven to 150C.
Heat the butter or olive oil in the pot and add the meat, spices and salt and pepper. Stir and lightly brown the meat. Add the garlic and preserved lemons and stir.
Add approximately 1 to 1.5 glasses of water, cover the pot and cook for 4 hours in the oven.
I recommend serving this dish with steamed or mashed potatoes and a salad.
Postscript: We now have tanjias in stock.