Authentic Moroccan Tanjia for Family: A Flavorful Feast (Print-Friendly Version)

Dive into the heart of Morocco with this authentic Tanjia recipe. Perfect for family gatherings, it brings rich flavors and warmth to your table.

# Ingredients You'll Need:
01 - 2 pounds beef chuck roast, cut into large chunks
02 - 2 tablespoons olive oil, extra virgin
03 - 1 preserved lemon, rinsed and quartered
04 - 1/2 teaspoon saffron threads, crumbled
05 - 1 teaspoon ground ginger
06 - 4 cloves garlic, minced
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1 teaspoon paprika
10 - 1/2 teaspoon cayenne pepper, optional, for heat
11 - 1 teaspoon salt, or to taste
12 - 1/2 teaspoon black pepper, freshly ground
13 - 1 cup water, or beef stock for richer flavor
14 - 1 bunch cilantro, chopped, for garnish
# How to Make It:
01 - Preheat your oven to 325°F (165°C). Pat the beef chuck roast dry with paper towels and season with salt and black pepper.
02 - In a Dutch oven, heat olive oil over medium-high heat. Sear the beef chunks until browned on all sides, about 3-4 minutes per side. Work in batches if necessary.
03 - Remove the beef and set aside. Lower the heat to medium and add minced garlic, stirring for 1 minute until fragrant.
04 - Add ground ginger, cumin, coriander, paprika, and cayenne pepper. Toast the spices for another minute to enhance their flavors.
05 - Return the beef to the Dutch oven. Add preserved lemons, crumbled saffron, and water. Stir to combine, scraping up any browned bits from the bottom.
06 - Cover the pot with a lid and transfer to the preheated oven. Cook for 2.5 to 3 hours, or until the beef is fork-tender.
07 - Once cooked, remove from oven and let the Tanjia rest for 15 minutes. Garnish with chopped cilantro before serving.
# Extra Information:
01 - Ensure the beef is well-marbled for best results.
02 - Saffron is potent; a little goes a long way.
03 - Adjust spices to taste, especially if sensitive to heat.
04 - Use a heavy-bottomed pot for even heat distribution.
05 - Resting the dish enhances flavor and tenderness.
06 - Substitute beef with bone-in chicken thighs for a lighter version. Adjust cooking time to 1.5 hours.
07 - Replace beef with chickpeas and vegetables like zucchini and carrots for a hearty vegetarian option.
08 - Proper storage and reheating are essential to maintain the quality of your Moroccan Tanjia. Here's a complete guide: **Room Temperature**: Allow the Tanjia to cool to room temperature before storing. It can be left out safely for up to 2 hours. **Refrigerator**: Transfer the Tanjia to an airtight container and refrigerate for up to 3 days. A shallow container is preferable to cool the dish quickly and evenly. **Freezing**: If you're making Tanjia ahead of time, it freezes well for up to 3 months. Use a freezer-safe container and label it with the date. Thaw overnight in the refrigerator before reheating. **Reheating**: To maintain the dish's quality, reheat Tanjia in a preheated oven at 300°F (150°C) until warmed through, about 20-30 minutes. This method preserves the meat's tenderness and the sauce's flavor. Alternatively, reheating gently on the stovetop over low heat is effective, but avoid boiling as it can toughen the meat. For microwave reheating, use a lower power setting to prevent drying out, and cover to retain moisture. For best results, add a splash of water or stock when reheating to restore the sauce's consistency and ensure the meat remains juicy.
# Recipe Details:
01 - Prep time: 20 minutes
02 - Cook time: 180 minutes
03 - Servings: 6
04 - Recipe by: Quick Meal Magic

Authentic Moroccan Tanjia for Family: A Flavorful Feast

Recipe by Quick Meal Magic Published on December 7, 2025

Dive into the heart of Morocco with this authentic Tanjia recipe. Perfect for family gatherings, it brings rich flavors and warmth to your table.

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Deliciously plated Authentic Moroccan Tanjia, featuring tender meat and aromatic spices, perfect for a flavorful family feast.
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Authentic Moroccan Tanjia for Family: A Flavorful Feast

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Dive into the heart of Morocco with this authentic Tanjia recipe. Perfect for family gatherings, it brings rich flavors and warmth to your table.

  • Total Time: 200 minutes
  • Yield: 6 servings

Ingredients

  • beef chuck roast: 2 pounds - cut into large chunks
  • olive oil: 2 tablespoons - extra virgin
  • preserved lemon: 1 - rinsed and quartered
  • saffron threads: 1/2 teaspoon - crumbled
  • ground ginger: 1 teaspoon
  • garlic: 4 cloves - minced
  • ground cumin: 1 teaspoon
  • ground coriander: 1 teaspoon
  • paprika: 1 teaspoon
  • cayenne pepper: 1/2 teaspoon - optional, for heat
  • salt: 1 teaspoon - or to taste
  • black pepper: 1/2 teaspoon - freshly ground
  • water: 1 cup - or beef stock for richer flavor
  • cilantro: 1 bunch - chopped, for garnish

Instructions

  1. Preheat your oven to 325°F (165°C). Pat the beef chuck roast dry with paper towels and season with salt and black pepper.

    Tip: Drying the beef helps achieve a better sear and enhances flavor.

  2. In a Dutch oven, heat olive oil over medium-high heat. Sear the beef chunks until browned on all sides, about 3-4 minutes per side. Work in batches if necessary.

    Tip: Avoid overcrowding the pot to ensure even browning.

  3. Remove the beef and set aside. Lower the heat to medium and add minced garlic, stirring for 1 minute until fragrant.

    Tip: Be careful not to burn the garlic, as it can become bitter.

  4. Add ground ginger, cumin, coriander, paprika, and cayenne pepper. Toast the spices for another minute to enhance their flavors.

    Tip: Toasting spices releases their essential oils, intensifying the dish's aroma.

  5. Return the beef to the Dutch oven. Add preserved lemons, crumbled saffron, and water. Stir to combine, scraping up any browned bits from the bottom.

    Tip: Deglazing the pot adds depth to the sauce with the fond left behind.

  6. Cover the pot with a lid and transfer to the preheated oven. Cook for 2.5 to 3 hours, or until the beef is fork-tender.

    Tip: Check the beef's tenderness by piercing it with a fork; it should easily pull apart.

  7. Once cooked, remove from oven and let the Tanjia rest for 15 minutes. Garnish with chopped cilantro before serving.

    Tip: Resting allows the juices to redistribute throughout the meat for a juicier bite.

Notes

  • Ensure the beef is well-marbled for best results.
  • Saffron is potent; a little goes a long way.
  • Adjust spices to taste, especially if sensitive to heat.
  • Use a heavy-bottomed pot for even heat distribution.
  • Resting the dish enhances flavor and tenderness.
  • Author: Quick Meal Magic
  • Prep Time: 20 minutes
  • Cook Time: 180 minutes
  • Category: Beef
  • Cuisine: Moroccan

Nutrition

  • Serving Size: 1 serving
  • Calories: 480
  • Protein: 36g
  • Carbohydrates: 8g
  • Fat: 34g
  • Fiber: 2g
  • Sugar: 1g
  • Sodium: 720mg

Keywords: moroccan tanjia, family meals, slow-cooked, beef recipes, traditional dishes, comfort food, moroccan cuisine, dinner ideas, authentic recipes, one-pot meals, easy family recipes, hearty meals, weekend cooking

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Frequently Asked Questions for Moroccan tanjia for family

What is the best cut of beef to use for Moroccan Tanjia?
Beef chuck roast is ideal for Moroccan Tanjia due to its marbling and texture, which becomes tender and flavorful with slow cooking.

Can Moroccan Tanjia be made in a slow cooker?
Yes, Moroccan Tanjia can be adapted for a slow cooker by following the same steps and cooking on low for 6-8 hours until tender.

How do I make Moroccan Tanjia less spicy?
To reduce spiciness, omit the cayenne pepper and adjust the paprika to your taste, focusing on aromatic spices like saffron and ginger.

What can I use instead of preserved lemons?
If unavailable, substitute with a mix of fresh lemon slices and a pinch of salt for a similar tangy flavor.

Why is saffron used in Moroccan Tanjia?
Saffron adds a unique earthy aroma and vibrant color, enhancing the dish's authenticity and depth of flavor.

How should Moroccan Tanjia be served?
Serve Moroccan Tanjia with couscous or crusty bread to soak up the rich sauce, garnished with cilantro or mint.

Can I prepare Moroccan Tanjia in advance?
Yes, Tanjia can be made a day ahead, allowing flavors to develop further. Reheat gently for best results.