Meat & PoultryDifficulty: medium
Tanjia Marrakchia (Marrakech Lamb in Clay Jar)
Marrakech's iconic jar-cooked lamb: spiced, sealed, and slow-cooked in embers until spoon-tender.
25
Prep Time
240
Cook Time
6
Servings
Ingredients
Instructions
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1Mix the lamb with all the ingredients directly in the clay jar (or a Dutch oven).
2Seal the jar with parchment tied with string — the steam must not escape.
3Cook in a low oven, 140°C, for 3.5-4 hours without stirring. The meat should almost melt.
4Serve from the jar with bread, olives and cumin salt.
Chef's Tip
- No water is ever added — the sealed jar cooks the lamb entirely in its own juices.
More tips ↓Show less ↑
- Seal with parchment and string; escaping steam dries the sauce.
- Low oven (140°C) for 4 hours: high heat boils the meat instead of melting it.
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