Tanjia Marrakchia
A slow-cooked Moroccan beef stew traditionally prepared in a sealed clay pot with preserved lemon, olives, and warm spices. Rich, tender, and deeply aromatic—built for patience and rewarded with incredible depth.
- Total time
- 90 min
- Servings
- 4
- Calories
- 520
- Protein
- 52g
Ingredients
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Open the appInstructions
Step 1
Pat beef dry with paper towels. Season generously with salt and black pepper on all sides.
Step 2
Toast cumin seeds in a small dry skillet over medium heat until fragrant, about 1 minute.
Step 3
Steep saffron threads in 0.25 cup warm water for 5 minutes to bloom.
Step 4
Heat olive oil in a large heavy-bottomed pot (or tagine) over medium-high heat until shimmering.
Step 5
Working in batches, sear beef without stirring for 2 minutes per side until deeply browned. Transfer to a plate.
Step 6
Add quartered onion and garlic cloves to the pot. Stir and cook until garlic releases its scent, about 1 minute.
Step 7
Stir in paprika, turmeric, and toasted cumin. Cook for 30 seconds until the spices are fragrant.
Step 8
Return beef to the pot. Add ginger slices, preserved lemon quarters, olives, water, and saffron threads with liquid.
Step 9
Bring to a simmer, then reduce heat to low. Cover and braise gently for 60–75 minutes until beef is fork-tender.
Step 10
Taste and adjust seasoning with salt and pepper. If the sauce is too thin, uncover and simmer 5 minutes to reduce.
Step 11
Ladle into shallow bowls. Serve hot with crusty bread or over couscous to soak up the aromatic broth.
Tools you’ll need
- large heavy-bottomed pot or tagine (5-quart minimum)
- paper towels
- small dry skillet
- measuring spoons and cups
- sharp knife and cutting board
- wooden spoon or spatula
- tongs
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