Moroccan Style Slow cooked Lamb shoulder Tracy Roberts
1 bone in lamb shoulder (great with Hogget or mutton)
1 large onion cut into 4 large slices
1 cup white wine
1 tablespoon of oil
1 tsp garlic powder
1 tablespoon of Cumin
big glug of runny Honey
salt and Black Pepper to taste
Place onion slices on the bottom of a deep roasting tin or large ovenproof dish.
Mix together honey garlic powder Cumin and salt and pepper to form a paste. Rub the paste all over the lamb shoulder
Place the lamb on top of the onion and pour over the wine and oil
cover the tin with tin foil and seal the edges as tightly as you can mating sure you don't allow the foil to touch the top of the lamb. Place in a preheated oven at 140c fan 160 no fan
leave it alone for 4 hours
after four hours carefully unwrap your lamb and remove the meat onto a platter and allow to rest.
Check the amount of juices left in the tin, you should have a lot, mix it all up and if necessary reduce on the hob until you get a lovely sticky gravy. careful not to burn. you may want to add more honey if you like it sweet.
Make up some couscous using a well seasoned stock I use stock cubes and bayleaf and a bit more cumin and make up following the instructions on the pack
you can add dates or apricots into your stock.
Tip the couscous onto a big platter lay the meat on top and pour over you sauce.
garnish with lots of chopped coriander.
Serve with a bowl of creamy greek yoghurt mixed with fresh mint and flat breads for scooping and dipping