Slow Cooked Moroccan Lamb – recipe in description #recipe #food #foryou #lamb

Slow Cooked Moroccan Lamb

A fun meal to share wrapping succulent lamb in Khobz (Moroccan bread) with salad & mint garlic sauce.

Ingredients:
– 3kg lamb shoulder

Marinade Paste:
– 1 tbsp black pepper corns
– 1 tbsp allspice seeds
– 2 tsp cardamon pods
– 1 tbsp sweet paprika
– 2 tsp turmeric
– 2 tsp ground ginger
– 2 tsp cinnamon
– 1 tsp Aleppo pepper flakes
– 1 tsp nutmeg, freshly grated
– 2 tsp sea salt
– 6 garlic cloves
– 1 tsp lemon zest
– Olive oil, enough to make paste (about 1/4 – 1/3 cup)

‌Baste:
– 500 ml vegie or chicken stock – 750ml
– 2 tsp pomegranate molasses
– 2 tsp dark, rich honey (banksia or messmate), sub brown sugar

Garnish:
– Pomegranate, freshly seeded
– parsley, mint &/or coriander

‌Serve with:
– garlic mint yoghurt
– simple salad of soft or crunchy lettuce, thin cucumber, cheery tomato, slices & red onions, thinly sliced
– Khobz (sub Lava, flat or Turkish) bread &/or basmati rice.

Instructions:
– Preheat oven 160C/320F.
– Crush the whole spices with a pestle and mortar, add the other spices & garlic, crush. Add EVOO & mix to a paste.
– Spread the marinade over the lamb, massaging well into every crease.
– Meanwhile, gently heat stock, pomegranate molasses & honey slowly in small pot. Do not boil.
– Pop lamb into roasting pan that goes from oven to table. Add stock, molasses & honey mix, cover tightly with baking paper, then foil & pop in oven for 5-6 hours until the meat is tender & falls away from the bone. Baste every 2 hours while cooking.
– Once tender, remove cover, turn broiler on & return to oven to caramelise deeply & brown, keeping a very close watch, 10-15 mins.
– Remove from oven & rest covered for 20mins. Serve whole or break up into the pan juices. Garnish with pomegranate seeds & herbs.

Serve with your favourite Middle Eastern bread or rice, salad & mint yogurt.

Enjoy!

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