Koucha
Lamb and potatoes sealed in a clay gargoulette and left in the oven until the meat gives way entirely.
Serves 4 · 150 min
Per portion (353 g)
| Calories | 652 kcal |
|---|---|
| Protein | 41.9 g |
| Carbohydrates | 37.8 g |
| Fat | 35.5 g |
| Saturated fat | 10 g |
| Sugars | 3.1 g |
| Fibre | 5.2 g |
| Sodium | 1238.8 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 800 g, in large pieces lamb shoulder
- 5, halved potatoes
- 1, quartered onion
- 1 whole head garlic
- 1 mgharfa kbira tabil
- 1 mgharfa s8ira turmeric
- 4 mgharfa kbira olive oil
- 2 bay leaf
Method
- Rub the lamb with tabil, turmeric, salt and olive oil.
- Pack it into the clay pot with the potatoes, onion, whole garlic and bay.
- Add only a splash of water — the pot does the rest.
- Seal the mouth with dough or foil and bake low, around 160C, for two hours.
- Break the seal at the table; the steam is half the point.