I like to think of Taji pot as a special stew. The key to it is to cook slowly with spices and simmer, so that these wonderful tastes will come out slowly. You need a authentic Taji pot that is faked to reproduce this food. After I learned the cooking principles of this Moroccan cuisine, now I feel that I can do the endless Taji pot change dishes at home, try this Huai goat row Taji pot.
Buy a fresh lamb chops, cut them into the appropriate size and put them in a large bowl.
Marinate with salt and spices, then cover with a plastic wrap and marinate in the refrigerator for a few hours, preferably overnight, so that salt and spices can penetrate and give the meat a wonderful taste.
When preparing to stew, pour a spoonful of vegetable oil or olive oil into the wok, add more than a dozen garlic cloves, add more garlic cloves, I believe this will make the taste better.
Use a small fire to fry the garlic cloves, pour the marinated lamb chops into the pan, stir fry until discolored, add the right amount of water, because you have to stew for a long time, so put the water at a time.
At this time, pour the lamb chops and soup into the Taji pot, cover it, and turn it into a small fire and cook for about an hour and a half. At this time, you can add chopped yam.
Stir the whole pot slowly, then cover the lid, continue to cook for an hour, pay attention to the condition inside the pot, add a little water if it looks too dry.
When the time is up, open the lid
Check the consistency of the soup.
If it seems that the soup is too much, cover the lid and cook for five to ten minutes.
The lamb chops should be cooked very tenderly, with a bit of flesh separation, so try it out, season with a pinch of salt and sprinkle with a pinch of pepper.