Name: Moroccan-spiced lamb shoulder
Cook time: 200 min
Total time: 200 min
Yield: 4
Ingredients: 2 teaspoon fennel seeds; 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 1 teaspoon ground ginger; 1/4 teaspoon chilli powder; 2 tablespoon olive oil; 1.2 kilogram lamb shoulder, shank intact; 2 clove garlic, thinly sliced; 6 (150g) baby brown onions; 375 gram baby carrots, trimmed; 1 cup (250ml) water

Ingredients

2 teaspoon fennel seeds

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon ground ginger

1/4 teaspoon chilli powder

2 tablespoon olive oil

1.2 kilogram lamb shoulder, shank intact

2 clove garlic, thinly sliced

6 (150g) baby brown onions

375 gram baby carrots, trimmed

1 cup (250ml) water

Method

1.Preheat oven to 180°C.

2.Dry-fry spices in small frying pan until fragrant. Combine spices and half the oil in a small bowl.

3.Using sharp knife, score lamb at 2.5cm (1-inch) intervals; push garlic into cuts. Rub lamb all over with spice mixture, season.

4.Heat remaining oil in large flameproof dish. Cook lamb, turning, until browned all over. Remove lamb from dish.

5.Meanwhile, peel onions, leaving root ends intact. Add onions to dish; stir until browned. Add carrots and the water to dish, bring to the boil; top with lamb, cover loosely with foil. Transfer to oven; roast 1½ hours.

6.Reduce oven temperature to 160°C.

7.Uncover lamb and roast a further 1½ hours or until lamb is tender. Cover lamb and stand 10 minutes, then slice thinly. Strain pan juices into small heatproof jug.

8.Serve lamb with onions, carrots and pan juices.

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