Slow-baked Moroccan Lamb with Couscous

Cooking time:    2 hrs 15 mins
Serves:               4

What you need

1 John Penny shoulder of lamb
2tbsp olive oil
1 clove garlic, crushed and diced
1 red chilli, diced
5cm fresh ginger
2 onions, thickly sliced
1 red pepper, cut into strips
pinch saffron
1tsp cinnamon
½tsp paprika
3 preserved lemons
200ml water
Couscous and salad to serve

How to cook

Heat oven to Gas 4, 180°C, fan 160°C, 350ºF.

Cut the lamb into cubes, removing excess fat and skin.

In an ovenproof dish, sauté lamb in oil until lightly browned.

Remove and put garlic, chilli, ginger, onions and pepper into dish.

Sauté gently for 6 minutes, then return lamb to the dish.

Add the other spices, lemons and water and mix well. Put in oven and cook for 1½ hours.

Remove from oven and serve with couscous and salad.

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