Name: Slow-cooked lamb shoulder with saffron & apricots
Cook time: 190 min
Total time: 190 min
Yield: 4
Ingredients: 2 teaspoon each ground coriander, sweet paprika and ground cumin; 1 1/2 teaspoon ground ginger; 1 teaspoon each chilli powder, ground cinnamon and ground white pepper; 1/2 teaspoon each ground cardamom and ground allspice; 2 tablespoon olive oil; 1 teaspoon finely grated lemon rind; 2 tablespoon lemon juice; 1.2 kilogram (2½-pound) lamb shoulder; 3/4 cup (100g) dried apricots; 1/2 cup (75g) raisins; 1/2 cup (125ml) chicken stock; 1 cup (200g) couscous; 1 1/4 cup (310ml) boiling water; 20 gram (¾ ounce) butter; 1/4 cup coarsely chopped fresh flat-leaf parsley; 1 cup (280g) greek-style yoghurt; 1/4 cup (35g) unsalted, roasted pistachios, chopped; 1 teaspoon ground cinnamon, extra

Slow-cooked lamb shoulder with saffron & apricots

Served with pistachio yoghurt, this Moroccan-inspired lamb shoulder is melt-in-your-mouth delicious.

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Serves 4

Cook

3H 10M

Ingredients

2 teaspoon each ground coriander, sweet paprika and ground cumin

1 1/2 teaspoon ground ginger

1 teaspoon each chilli powder, ground cinnamon and ground white pepper

1/2 teaspoon each ground cardamom and ground allspice

2 tablespoon olive oil

1 teaspoon finely grated lemon rind

2 tablespoon lemon juice

1.2 kilogram (2½-pound) lamb shoulder

3/4 cup (100g) dried apricots

1/2 cup (75g) raisins

1/2 cup (125ml) chicken stock

1 cup (200g) couscous

1 1/4 cup (310ml) boiling water

20 gram (¾ ounce) butter

1/4 cup coarsely chopped fresh flat-leaf parsley

1 cup (280g) greek-style yoghurt

1/4 cup (35g) unsalted, roasted pistachios, chopped

1 teaspoon ground cinnamon, extra

Method

1.Preheat oven to 160°C/325°F.

2.Dry-fry spices in a small frying pan, over low heat,stirring, until fragrant. Combine spices, oil, rind and juice in a small bowl; rub all over lamb. Season.

3.Place apricots and raisins in a large oven bag; add lamb, then stock. Tie bag to secure; place bag in a large shallow baking dish. Roast 3 hours, shaking bag gently twice during cooking time.

4.Meanwhile, combine couscous and the boiling water in a medium heatproof bowl, cover; stand 5 minutes or until water is absorbed, fluffing with a fork. Stir in butter and parsley; season.

5.Combine yoghurt, nuts and extra cinnamon in a small bowl.

6.Serve lamb with couscous and yoghurt mixture.

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