> Recipes > Shoulder of lamb

Braised Moroccan-style lamb

Braised Moroccan-style Welsh Lamb

Braised Moroccan-style lamb

PT1H40M

Why not try?

1
Place a large casserole dish over a high heat and add a generous dash of olive oil. Once the oil is hot (but not smoking), add the lamb shoulder in small batches and brown all over. Remove from the dish and set aside on kitchen towel to rest
  • olive oil
  • 1 shoulder of lamb, boned, cut into 2cm cubes
2
Add a dash more oil to the pan and turn down to a medium heat. Add the onion, garlic and ginger and cook until soft and translucent. Add the coriander seeds and continue to cook until aromatic
  • olive oil
  • 2 small onions, finely chopped
  • 6 garlic cloves, finely chopped
  • 1 knob of fresh ginger, 3cm in length, peeled and chopped
  • 1 tbsp of coriander seeds, finely ground
3
Add the wine, allow to boil for 2 minutes, then add the passata and stir to combine. Return the lamb back to the dish and cover with stock. Add the saffron and cinnamon stick and simmer for 30 minutes
  • 1 pinch of saffron
  • 1 cinnamon stick
  • white wine, 1 glass
  • 20ml of passata
  • 550ml of chicken stock
4
Drain the chickpeas and add to the casserole dish, along with the lemons, apricots and olives. Cook for a further 20 minutes, or until the lamb is soft and tender
  • chickpeas, 1 small tin, or 1 jar of Navarrico chickpeas if available
  • 6 preserved lemons, quartered
  • 8 semi dried apricots, quartered
  • 16 green olives, stones removed
5
If by this time the sauce has not thickened adequately, remove some of the liquid from the dish and reduce in a small pan over a high heat. Once reduced, pour back into the casserole dish
6
Before serving, remove a ladleful of sauce from the dish and reduce over a high heat to achieve a gravy-like consistency. Add a spoonful of harissa to the sauce and set aside in a serving jug
  • harissa
7
Meanwhile, prepare the couscous. Place the couscous in a heatproof, flat container. Pour in the boiling water and add a pinch of salt. Stir through and cover tightly with cling film
  • 250g of couscous
  • 250ml of boiling water
  • salt
8
Leave to stand for 4-5 minutes, then remove the cling film and use a fork to fluff up and separate all of the grains
9
Divide the couscous into bowls with the shredded mint. Serve the lamb with the harissa sauce, some extra harissa and the couscous
  • fresh mint, shredded
  • harissa

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Comments ()

Braised Moroccan-style lamb

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...