10/07/2026
Traditional Tunisian Gargoulette Lamb (Kolla / قلّة) 🔥
Slow-cooked tender lamb infused with citrus, garlic, and rich North African spices, sealed inside a clay amphora jar with dough to lock in all the flavor! 🏺🥩
✨ INGREDIENTS
Lamb: 1.5–2 lbs lamb pieces, 10–12 small onions (whole), 8–10 garlic cloves
Spices & Sauce: 3–4 tbsp olive oil, 2 tbsp tomato sauce, 1 tsp each: salt, black pepper, paprika, turmeric, ground rosemary
Top Layer: Skinless lemon slices, fresh rosemary sprigs
Dough Seal: ½ cup flour mixed with water to form a paste
📝 HOW TO MAKE IT
1️⃣ Prep Jar: Coat interior of a clay amphora jar with olive oil and drop whole small onions at the bottom.
2️⃣ Season: Toss lamb chunks and whole garlic with olive oil, tomato sauce, salt, pepper, paprika, turmeric, and ground rosemary until well coated.
3️⃣ Layer: Pack seasoned lamb and garlic into jar over onions. Top with skinless lemon slices and fresh rosemary.
4️⃣ Seal: Mix flour and water into a thick dough and press around top opening to seal airtight.
5️⃣ Bake: Slow-roast in oven at 390°F (200°C) for 3 hours.
6️⃣ Serve: Crack open seal, pour hot into a platter, and serve with warm bread or couscous! 🥖✨
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