Moroccan lamb

Moroccan lamb

This tender slow cooked lamb is lovely and soft cooked slowly to extract maximum flavour.

You will need a half lamb shoulder cut into large chunks keep fat on. 

The following spices for the marinade:

2 tsp ginger/garlic paste

1 tsp tomato purée 

2tsp coriander powder

2 tsp cumin powder

1 tsp chilli flakes

1 tsp black pepper

1 tsp paprika

2 tsp Moroccan seasoning 

1 1/2 tsp salt 

3 tbsps tagine paste

Juice of one lemon 

2 tbsps oil

Mix all of the ingredients in a bowl and marinade the lamb meat

Put in a container and refrigerate overnight

Take it out 30 min before cooking 

Preheat your oven at 140 c fan 160 normal

Brush a large roasting tray with oil and add some chopped carrots, onions celery lemon slices and cloves of garlic. Place the meat on top of this and add a litre of water to the tray

Put two sheets of foil on top and make sure it is tightly sealed

Place in the oven and cook for between 5 to 6 hours till meat is soft. 

Remove the liquid in the tray and put into a pan. Add a little flour and cook on medium to make a gravy. 

I also roasted some potatoes and peppers to serve with and made a lightly spiced chick pea pulaao rice to serve.