Lham fil qolla (lamb cooked in a sealed clay jar)

Method

1. 1

   Season the meat with the salt, mixed spices and harissa loosened with a little oil, and leave to absorb the flavours for a while.

2. 2

   Put the seasoned meat into the clay jar with the chopped onion, whole garlic cloves and a little water.

3. 3

   Seal the mouth of the jar tightly (traditionally with a flour-and-water dough that closes it completely) so no steam escapes during cooking.

4. 4

   Place the sealed jar in a traditional wood-fired oven or a regular oven at low heat and cook very slowly for many hours without opening it, so the meat cooks only in its own steam.

5. 5

   When cooking is complete (after about 3–4 hours), break the dough seal and open the lid: the meat comes out very tender and full of concentrated aroma. This traditional dish is one of the most famous of southern and inland Tunisia and is usually served at celebrations and weddings.