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.
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.