Tanjia Marrakchia · African Food Network
Tanjia Marrakchia belongs to Marrakech specifically, and it is named after the pot rather than the food. The tanjia is a tall, narrow clay urn with a small…
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Cooking tools:
- Tanjia pot
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Parchment paper
- Aluminum foil
Ingredients
- 2 1/2 lbs beef or lamb, cut into cubes
- 1 medium onion
- 2 cloves garlic, minced
- 1 teaspoon ginger powder
- 3 tablespoons olive oil
- 1 teaspoon turmeric
- 1 teaspoon ground saffron
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- Salt, to taste
- Fresh parsley or coriander, chopped
- 2 cups water
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