Tanjia from Meknes

Ingredients

• 1.5 kg leg of lamb, in pieces
• 2 onions, sliced
• 2 cloves of garlic, finely chopped
• 300 g small white onions
• 1 tsp smen
• 1 tsp ginger
• 1 tsp turmeric
• 1 tsp mixed white and black pepper
• 1 tsp cinnamon
• ½ tsp mace
• ½ tsp allspice (nouiouera)
• ½ tsp ras el hanout
• 6 saffron threads
• 8 cl oil
• 75 cl water
• 2 tbsp orange blossom honey
• 1 tsp salt

Method

1. Put the meat in a cast-iron pot and add the sliced onions, small onions, garlic, smen, spices and oil.
2. Pour in the water, cover and cook on the embers for at least 2 hours, keeping an eye on the meat.
3. When the meat and onions are tender and the sauce syrupy, add the honey.
4. Cook for another 5 minutes and take off the heat.