Tunisian mesli (oven-braised lamb)

Method

1. 1

   Season the meat with the harissa, garlic, cumin, paprika and salt, and leave to marinate for at least 30 minutes.

2. 2

   Heat the oil in a pot or roasting dish and brown the meat on both sides until golden.

3. 3

   Add the chopped onion and bay leaves and stir until the onion softens, then add the water or stock.

4. 4

   Cover the pot, or place the dish in an oven preheated to 180 °C, and cook slowly for 1½ to 2 hours, until the meat is very tender and has soaked up the broth.

5. 5

   Serve hot with tabouna bread or mlaoui to mop up the sauce.