Tanjia Marrakchia (Marrakech Slow-Cooked Meat)

Ingredients

• 1 large pinchsaffron threads
• 1.5 tbspground cumin
• 0.5 cupwater
• 3 tbspextra virgin olive oil
• 1 kgbeef shin or lamb shoulder (cut into large chunks)
• 6 wholegarlic cloves (crushed)
• 1 wholepreserved lemon (flesh and rind, chopped)
• 1 tbspsmen (Moroccan aged butter, or substitute regular butter)

Instructions

1. 1

   Place the chunks of meat into a traditional clay tanjia urn, a Dutch oven, or a heavy-bottomed pot.

2. 2

   Add the crushed garlic, finely chopped preserved lemon flesh and rind, ground cumin, smen (or regular butter), saffron threads, olive oil, and water. Stir slightly to distribute the spices.

3. 3

   If using a traditional tanjia, cover the top with a layer of parchment paper followed by aluminum foil, and tie it tightly with kitchen twine or wire. Pierce a few small holes in the top.

4. 4

   If using a Dutch oven, simply cover tightly with a heavy lid.

5. 5

   Bake in a slow oven at 275°F (135°C) for 4 to 5 hours, or cook over very low heat on the stovetop, until the meat is meltingly tender and falls off the bone.

6. 6

   Check the liquid level during the last hour; the sauce should be thick, sticky, and highly reduced. If too watery, simmer uncovered for a few minutes.

7. 7

   Serve hot directly from the pot or poured onto a communal platter, accompanied by plenty of crusty Moroccan bread.