Ingredients
- 1.5 kg of lamb meat (shoulder)
- 4 cloves of garlic
- 1 preserved lemon
- 3 tbsp. tablespoon of smen
- 1 dose of saffron
- 1 tbsp. tablespoon of cumin
- 1 tbsp. tablespoon of ras el hanout
- salt, pepper
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Preparation
In a bowl, mix the meat cut into pieces, the saffron diluted in a small glass of water, the cumin, black pepper, ras el hanout and salt. Leave to macerate overnight in the refrigerator.
Put all the ingredients in the tanjia, the whole peeled garlic cloves pour a small glass of water, shake everything to mix, close with the paper and the string, pierce a few holes and bring to the « collective oven » for cooking in the hot ashes. Serve very hot.
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source: la-cuisine-marocaine.com
