Koucha — Print Recipe — The Culinary Codex

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

Ingredients

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.