The clay is a special kind that can be shaped into a thick layer around the meat, almost like a shell. This shell of clay helps to trap the moisture and heat inside, so the meat can cook slowly and stay really juicy and flavorful.

After the meat is cooked, the clay shell is carefully broken open and the meat is taken out. The meat inside should be really tender and tasty because it was protected by the clay while it cooked.

This is called "clay-baking" or "clay-pot cooking" and it's a special way to cook meat that has been used in many different cultures around the world for thousands of years