If those cold winter nights are crying out for slow-cooked meat, maybe it’s time to level up your game with this tasty Moroccan-style lamb with freshly charred pita bread.
The recipe brings together spices like cumin, ginger and cinnamon, coated on to melt-in-your-mouth slow-cooked lamb shoulder. Zesty cabbage slaw and creamy Greek yoghurt add a hint of freshness on the side.
Add some zest to your winter nights with this Moroccan-style lamb.
Prep time
30m
Cook time
3h 30m
Serves
4
Ingredients
17
Ingredients
- 2 tbsp olive oil
- 1 lamb shoulder (approx. 2.5kg)
- 2 onions, roughly sliced
- 4 cloves garlic
- 2 tbsp cumin powder
- 1 tbsp turmeric powder
- 1 tbsp ginger powder
- 1 tbsp cinnamon powder
- 1 tbsp white pepper
- 1 tbsp allspice powder
- 1 tbsp coriander powder
- 2 lemons, zest and juice separated
- 500ml chicken stock
- 1/4 white cabbage, very thinly sliced and stored in iced water
- 1 bunch coriander, leaves separated
- 200g Greek yoghurt
- 4 freshly grilled pita breads
Method
Step 1:
Pre-heat oven to 140°C.
Step 2:
Cover the lamb with one tablespoon of olive oil.
Step 3:
In a large heavy-based pan on a medium-high heat, sear the lamb until it’s nicely caramelised (this usually takes 3 to 4 minutes). Once seared, remove it from the heat and set aside.
Step 4:
In a blender, add the onions, garlic and spices with a dash of water, and blend into a smooth paste.
Step 5:
Place the lamb in a baking dish and rub with the paste. Sprinkle half of the lemon zest on the lamb then add the chicken stock.
Step 6:
Cover the lamb with foil and bake in the oven for 3 hours and 30 minutes. Check the lamb every 30 to 40 minutes and add more liquid if needed.
Step 7:
Once baked, the lamb should be falling off the bone. Remove it from the oven and let it stand for 10 minutes.
Step 8:
Meanwhile, to a bowl add the remaining olive oil, a pinch of lemon zest and most of the lemon juice. Mix well, seasoning to taste. Then pour the dressing over the cabbage and half of the coriander and toss well.
Step 9:
Mix the remaining lemon juice and zest with the Greek yoghurt.
Step 10:
Tear the lamb apart with a fork and sprinkle the remaining coriander over it. Serve with the cabbage slaw, zesty yoghurt and freshly charred pita breads.
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