Prep time: 10 mins Cook time: 4-5 hrs
Serves 4
Moroccan tanjia Marrakchia made with lamb cooked slowly in rich spices. All you need to do is to pop all the ingredients in the ovenproof dish and put your feet up waiting whilst your house smells wonderfully of cooking dinner. An impressive flavour for family or guests with minimum effort. Serve with couscous.
600 g lamb neck, cubed
300 g baby potatoes, cut in half
1 medium onion, chopped
5 garlic cloves, chopped
1" fresh ginger, chopped
1/4 preserved lemon, chopped
2 tsp Ras el Hanout
2 tsp cumin seeds, toasted and ground
2 tsp coriander seeds, toasted and ground
1 tsp turmeric
1 tsp saffron
1/2 cup (125 ml) vegetable stock or water
Salt and black pepper
1 large handful of fresh parsley or coriander leaf - or mix, chopped
1. Pre-heat the oven to 130-140*C.
2. Put all the ingredients (apart from the fresh herbs) into a heat-proof dish and mix well. Put the lid on tightly. Put in the oven and bake until the meat is flaky and soft(around 4-5 hrs).
2. Serve with couscous and sprinkle the fresh herbs.