Tanjia | Marrakesh-Style Lamb with Cumin, Slow-Cooked in a Clay Pot

Cut the meat into large 5–6 cm pieces; smaller pieces will fall into strands during the long cooking. Leave the garlic cloves whole and just crush them. Rub the meat thoroughly with the cumin, turmeric, paprika, salt, black pepper, bloomed saffron water, and garlic.

Place the seasoned meat in a clay pot or covered Dutch oven. Distribute the lamb tail fat, butter, coarsely chopped preserved lemon, and cilantro among the pieces. Do not add water: all the liquid in tanjia comes from the meat and fat, and adding water would turn it into a boiled dish.

Stretch parchment paper or two layers of foil over the opening of the pot and tie it tightly with kitchen twine. Use a skewer to make one small hole in the center. The seal keeps the steam inside, while the hole prevents pressure from building up. If using a covered Dutch oven, tuck a piece of paper under the lid as well.

Preheat the oven to 150°C / 300°F, place the pot on the lower rack, and cook for 4 hours without opening it. Each time you open it, built-up steam escapes and the meat dries out. When the time is up, pierce the paper and check: the meat is ready when it falls away from the bone; if it still resists, reseal the paper and cook for 30 minutes more.

Remove the pot from the oven and let it rest, still sealed, for 10 minutes. When you open it, spoon the cumin-scented fat that has collected on top over the meat. Bring the pot to the table and serve with separate bowls of cumin and salt so everyone can dip bread into the fat.