Total time · 140 min

Marrakesh Lamb Tanjia with Preserved Lemon

Name: Marrakesh Lamb Tanjia with Preserved Lemon
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 servings
Ingredients: 900 g Lamb shoulder; 1 piece Preserved lemon; 6 cloves Garlic; 6 g Ground cumin; 0.5 g Saffron; 1 cup Beef broth; 30 ml Olive oil; 30 g Butter

Lamb cooks slowly in a sealed pot with garlic, saffron, and preserved lemon.

Prep: 20 min
Cook: 120 min
Servings: 4

Indicative estimates

Energy per serving: ~399 kcal per serving indicative estimate
Ingredient value: ~$26.39 indicative estimate

Ingredients

900 g Lamb shoulder
1 piece Preserved lemon
6 cloves Garlic
6 g Ground cumin
0.5 g Saffron
1 cup Beef broth
30 ml Olive oil
30 g Butter

Directions

16 min
Cut lamb into large cubes; crush garlic with cumin, saffron, and oil, then coat the meat.
16 min
Place in a narrow Dutch oven with butter, broth, and quartered preserved lemon; seal tightly.
108 min
Braise at 325 °F (160 °C) until the lamb is very tender; uncover near the end to reduce the juices and serve with bread.