Tanjia with calf thigh accompanied by soft potato dough and tomato jam

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  • 500 g thigh without bone
  • 2 cloves garlic, minced
  • 2 tablespoons chopped onions
  • 1 teaspoon cumin
  • 1 teaspoon ground dry coriander
  • 1/4 teaspoon saffron
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 citrus sour lemon
  • 50 cl water

For soft potato dough:

  • 600 g potatoes
  • 100 g butter, cut into squares
  • 10 cl hot milk
  • salt
  • Tomato Jam


Cooking time: 1h Total Time: 1h45m Number of persons: 4
  1. In a saucepan over medium heat put the pieces of meat and spices and then add water.
  2. Cover the pot and when boiling reduce the temperature and leave the meat to cook.
  3. Climb the potatoes with their skin in salted water and then remove them and grind them in a manual mill with a thin strainer placed on a thick base.
  4. Put the obtained potato dough on the fire and stir to dry. When removed from the fire add butter and hot milk.
  5. We use a small mold without a base to put potato dough circles in the serving dish, over which we put the pieces of meat, watered in dense sauce and filtered and served with tomato jam balls.
  6. Tomato jam: To prepare tomato jam, mash 1 kg of tomatoes, add 1 teaspoon of salt, 20 g butter, 1 tbsp oil, 2 tbsp honey and cinnamon sticks. Cook all over low heat, stirring occasionally until the tomatoes are hardened.

User Review
5 (9 votes)

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