Madfoun

Madfoun — from the Arabic word for "buried" — is one of Morocco's most dramatic and ancient festive dishes, traditionally prepared by sealing a whole marinated lamb inside a clay pot which is then buried under burning coals and left to steam in its own juices for four to five hours. The result is meat of extraordinary tenderness, perfumed with ras el hanout and saffron, that collapses at the touch of a fork. Modern versions replicate the technique using a sealed Dutch oven in the oven, still producing that signature melt-in-the-mouth result for special occasions and wedding feasts.

Serves: 6

Ingredients

• 1.5kg (3¼ lb) bone-in lamb shoulder, cut into 4–6 large pieces

Marinade:

• 4 cloves garlic, minced to a paste
• 2 tsp ras el hanout
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp sweet paprika
• ½ tsp ground turmeric
• ½ tsp ground cinnamon
• Large pinch saffron threads, soaked in 2 tbsp warm water
• 3 tbsp (45ml) olive oil
• 1½ tsp fine salt
• ½ tsp black pepper

For the pot:

• 2 medium onions, thinly sliced into rings
• Small handful fresh flat-leaf parsley, roughly chopped
• Small handful fresh coriander (cilantro), roughly chopped
• 120ml (½ cup) water
• Toasted almonds and sesame seeds, to garnish
• Moroccan flatbread or couscous, for serving

Instructions

1. Combine all marinade ingredients in a bowl. Rub the mixture thoroughly over all surfaces of the lamb pieces. Cover and refrigerate for at least 4 hours or overnight.
2. Preheat the oven to 160°C (320°F).
3. Spread half the sliced onions across the bottom of a large Dutch oven or heavy lidded casserole. Scatter over half the herbs.
4. Arrange the marinated lamb pieces on top of the onions. Scatter the remaining onions and herbs over the lamb.
5. Add the 120ml water to the bottom of the pot. Place a piece of parchment paper directly on top of the lamb, then seal the lid tightly. If the seal is not tight, wrap the lid join with a rope of dough (flour and water) to trap the steam — the traditional madfoun method.
6. Cook in the oven for 3½–4 hours without opening the pot. The lamb should be falling from the bone.
7. Remove from the oven and carefully open the lid away from you (steam will billow out). Taste the juices and adjust salt.
8. Serve the lamb directly from the pot or transfer to a large platter. Garnish with toasted almonds and sesame seeds. Serve with flatbread or steamed couscous.

Cook's Notes: The sealed cooking is the secret — resist the urge to check on the lamb. Lamb neck or shank can substitute for shoulder. The cooking juices are intensely flavoured; reduce them briefly on the stovetop if you want a thicker sauce to pour over the meat.