Moroccan-Style Lamb
Moroccan-style lamb, slow cooked to perfection until it falls off the bone.
This recipe features a wonderful spice rub consisting of breadcrumbs, harissa paste and other spices.
Shopping list
For the lamb:
- 1kg lamb shoulder joint
- 2 tbsp olive oil
For the spice rub:
- 1 tbsp ginger
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tbsp cinnamon
- 1 tbsp turmeric
- 1 tsp sea salt
- 1 tbsp black pepper
- 2 garlic cloves, chopped
- 2 tbsp harissa paste
- 175g natural breadcrumbs
For the chickpeas:
- 2 x 400g tinned chickpeas, drained
- 2 x 400g tinned chopped tomatoes
- 2 red onions, sliced
- 3 garlic cloves, chopped
- 2 tbsp ras el hanout
- 600ml chicken stock
- Fresh coriander, chopped
- Salt and pepper for seasoning
Method
Combine all the spice rub ingredients in a mixing bowl.
Score the lamb shoulder by making shallow cuts into the surface of the meat, then mix in the spice rub. Place the lamb shoulder in a large roasting tin and cover with foil, then transfer to the fridge to marinate overnight.
Place the lamb shoulder in an oven preheated to 150°C and slow cook for four hours on the bone.
Halfway through cooking the lamb, begin preparing the chickpeas by frying onions and garlic in a casserole dish. After five minutes, add the tomatoes and chickpeas.
Add freshly chopped coriander, season with salt and pepper and then mix in the chicken stock. Stir the ingredients together, replace the lid and then transfer to the oven to cook for up to two hours.
Serve the lamb and chickpeas together with natural yoghurt and freshly chopped coriander.
Ingredients
Directions
Combine all the spice rub ingredients in a mixing bowl.
Score the lamb shoulder by making shallow cuts into the surface of the meat, then mix in the spice rub. Place the lamb shoulder in a large roasting tin and cover with foil, then transfer to the fridge to marinate overnight.
Place the lamb shoulder in an oven preheated to 150°C and slow cook for four hours on the bone.
Halfway through cooking the lamb, begin preparing the chickpeas by frying onions and garlic in a casserole dish. After five minutes, add the tomatoes and chickpeas.
Add freshly chopped coriander, season with salt and pepper and then mix in the chicken stock. Stir the ingredients together, replace the lid and then transfer to the oven to cook for up to two hours.
Serve the lamb and chickpeas together with natural yoghurt and freshly chopped coriander.