Madfouna – Moroccan Buried Lamb

👨‍🍳 Method

1. 1
   Preheat the oven to 170°C (340°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Mix the olive oil, paprika, turmeric, cumin, cinnamon, salt and black pepper and rub the meat well with the mixture.

   Bowl
3. 3
   Arrange the potatoes in the bottom of a deep baking pan and place the meat on top.

   Baking pan
4. 4
   Arrange the onion, tomatoes and garlic cloves over the meat.
5. 5
   Pour the saffron water into the bottom of the pan.
6. 6
   Bake tightly covered with foil 90–120 minutes, until the meat softens.

   ⚙ BakingOvenAluminum foilBaking pan

   💡Shoulder is rich in connective tissue: only long, covered baking, in the steam of the liquids in the pan, makes it tender. The cover comes off only at the end, for browning.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7. 7
   Bake without the foil 30 minutes, until the meat is browned, tender and falls apart easily with a fork.

   ⚙ BakingOvenBaking pan
8. 8
   Sprinkle the cilantro on top and serve.