tanjia of meat

we will do it on a modern way beacause its hard to find the old traditional tools like in morroco such tanjia and safe place for cooking under hot coals.
so let's begin .

• The ingredients:

- 2 Kg / 2.2 lb Beef or Lamb.

- 1 Tablespoon Ghee (cow ghee).
- 65 ml / 2.2 fl oz Olive oil.
- Half a preserved Lemon.
- 1 Tablespoon Cumin powder.
- 1 Teaspoon Ginger.
- Half teaspoon Rass el hanout.
- A little bit of Saffron.
- 8 peeled cloves of Garlic.
- A little bit of salt.
- 1.5 Liter / 50.7 fl oz Water.
For garnish:
- 100 g / 0.2 lb Peanut.
- 2 Eggs.

• How to prepare:

  In a pressure cooker, we put Meat and we add all Spices, Oil and Ghee, and we pour Water. We leave the pressure cooker on low heat for an hour and we observe between-whiles the broth's level until the Meat will be cooked. We can add Water as needed.  
  We open the pressure cooker, we remove cover and leave the pressure cooker on low heat until the broth will be coagulated.
  We boil Peanut in a saucepan until its peels become easy to remove, we peel it and fry it for use it as a garnish.  
  On a dish, we put Meat and a little of broth, and we garnish the dish with Eggs halves and fried Peanut.