Madfoon (buried lamb)

Instructions

1. Brown the lamb pieces in the oil on all sides, then set aside.
2. In the same pot, sauté the sliced onion until soft, then add the grated tomatoes and let them reduce for 5 minutes.
3. Return the meat, add the spices, salt, pepper and hot water, cover and simmer over very low heat for 1 h 30.
4. Rinse the rice and add it to the pot around the meat, with a little extra water if needed.
5. Seal tightly (foil then lid) and bake at 160 °C for 1 h 30, without opening.
6. Check that the rice is cooked and the meat falls off easily, then arrange everything on a large platter.
7. Sprinkle with chopped coriander and serve with a salad.