Koucha

Name: Koucha
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 8 servings
Cuisine: Tunisian
Ingredients: 2kg lamb shoulder, bone-in; 8 cloves garlic, slivered; 2 tbsp olive oil; 1 tbsp ground cumin; 1 tsp ground coriander; 1 tsp ground turmeric; 1 tsp sweet paprika; 1 sprig fresh rosemary; 2 onions, quartered; 200ml water; Salt and pepper

كوشة (KOO-shah)

Slow-Roasted Lamb Shoulder

⏱ Prep Time 3 hours

📈 Difficulty Medium

👥 Servings

🔥 Calories 472 kcal

A whole lamb shoulder slow-roasted with rosemary, garlic, and Tunisian spices until the meat falls off the bone in tender, fragrant shreds.

Nutrition & Info

Protein 40.0g

Carbs 6.0g

Fat 32.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large roasting pan with lid sharp knife meat thermometer

Presentation Guide

Vessel: large serving platter

Garnishes: fresh rosemary, roasted garlic

Accompaniments: couscous, mechouia salad

Ingredients

2kg lamb shoulder, bone-in
8 cloves garlic, slivered
2 tbsp olive oil
1 tbsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp sweet paprika
1 sprig fresh rosemary
2 onions, quartered
200ml water
Salt and pepper

Instructions

1
Make deep cuts all over the lamb shoulder and insert garlic slivers into each cut, pushing them well inside.
2
Mix cumin, coriander, turmeric, paprika, salt, and pepper with olive oil. Rub this paste over the entire shoulder.
3
Place onion quarters in the bottom of a roasting pan. Set the lamb on top and add water around the edges.
4
Cover tightly with a lid or foil. Roast at 160C for two and a half hours without opening the lid at all.
5
Remove the cover for the final thirty minutes, basting with pan juices, to develop a golden, crispy exterior.
6
Let rest for fifteen minutes before serving. The meat should pull apart effortlessly with a fork into tender shreds.

💡

Did You Know?

During Eid al-Adha, the aroma of koucha roasting drifts through every Tunisian neighborhood from early morning.

Chef's Notes

Equipment Tips

large roasting pan with lid
sharp knife
meat thermometer

Garnishing

fresh rosemary, roasted garlic

Accompaniments

couscous, mechouia salad

The Story Behind Koucha

Koucha is the celebratory centerpiece of Tunisian family gatherings, especially during Eid al-Adha when freshly butchered lamb is transformed through slow roasting into a magnificent feast. The Tunisian method of roasting lamb low and slow in a covered pan creates meat of extraordinary tenderness, while the spice rub infuses every fiber with the warm, earthy flavors that define Tunisian cuisine.

🕐 Traditionally enjoyed eid al-adha, family gatherings 📜 Origins: Traditional Tunisian

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