MoroccoMarrakech tanjia (slow-cooked meat in a clay urn)
Arabic name الطنجية المراكشية
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Ingredients (7)
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Method
Place the pieces of meat in the clay tanjia urn with the garlic, spices, melted smen and preserved lemon.
Seal the urn tightly with paper or a cloth.
Cook slowly for many hours in the hot embers of the oven or the traditional hammam (public furnace).
Serve the meat very tender and falling easily off the bone, with bread.
