Tanjia Marrakchia

Ingredients

• 2 lb beef chuck, cut into 2-inch chunks
• 1 whole preserved lemon, quartered
• ¾ cup green olives (pitted)
• 1 large onion, quartered
• 6 whole garlic cloves
• 1 tbsp ginger, peeled and sliced
• 1 tsp cumin seeds
• 1 tsp paprika
• ½ tsp turmeric
• ¼ tsp saffron threads
• 3 tbsp olive oil
• 1.5 cup water

Instructions

1. 1

   Pat beef dry with paper towels. Season generously with salt and black pepper on all sides.

2. 2

   Toast cumin seeds in a small dry skillet over medium heat until fragrant, about 1 minute.

3. 3

   Steep saffron threads in 0.25 cup warm water for 5 minutes to bloom.

4. 4

   Heat olive oil in a large heavy-bottomed pot (or tagine) over medium-high heat until shimmering.

5. 5

   Working in batches, sear beef without stirring for 2 minutes per side until deeply browned. Transfer to a plate.

6. 6

   Add quartered onion and garlic cloves to the pot. Stir and cook until garlic releases its scent, about 1 minute.

7. 7

   Stir in paprika, turmeric, and toasted cumin. Cook for 30 seconds until the spices are fragrant.

8. 8

   Return beef to the pot. Add ginger slices, preserved lemon quarters, olives, water, and saffron threads with liquid.

9. 9

   Bring to a simmer, then reduce heat to low. Cover and braise gently for 60–75 minutes until beef is fork-tender.

10. 10

    Taste and adjust seasoning with salt and pepper. If the sauce is too thin, uncover and simmer 5 minutes to reduce.

11. 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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