Name: Slow-cooked lamb shoulder with saffron & apricots
Cook time: 190 min
Total time: 190 min
Yield: 4
Ingredients: 2 teaspoon each ground coriander, sweet paprika and ground cumin; 1 1/2 teaspoon ground ginger; 1 teaspoon each chilli powder, ground cinnamon and ground white pepper; 1/2 teaspoon each ground cardamom and ground allspice; 2 tablespoon olive oil; 1 teaspoon finely grated lemon rind; 2 tablespoon lemon juice; 1.2 kilogram (2½-pound) lamb shoulder; 3/4 cup (100g) dried apricots; 1/2 cup (75g) raisins; 1/2 cup (125ml) chicken stock; 1 cup (200g) couscous; 1 1/4 cup (310ml) boiling water; 20 gram (¾ ounce) butter; 1/4 cup coarsely chopped fresh flat-leaf parsley; 1 cup (280g) greek-style yoghurt; 1/4 cup (35g) unsalted, roasted pistachios, chopped; 1 teaspoon ground cinnamon, extra

Ingredients

2 teaspoon each ground coriander, sweet paprika and ground cumin

1 1/2 teaspoon ground ginger

1 teaspoon each chilli powder, ground cinnamon and ground white pepper

1/2 teaspoon each ground cardamom and ground allspice

2 tablespoon olive oil

1 teaspoon finely grated lemon rind

2 tablespoon lemon juice

1.2 kilogram (2½-pound) lamb shoulder

3/4 cup (100g) dried apricots

1/2 cup (75g) raisins

1/2 cup (125ml) chicken stock

1 cup (200g) couscous

1 1/4 cup (310ml) boiling water

20 gram (¾ ounce) butter

1/4 cup coarsely chopped fresh flat-leaf parsley

1 cup (280g) greek-style yoghurt

1/4 cup (35g) unsalted, roasted pistachios, chopped

1 teaspoon ground cinnamon, extra

Method

1.Preheat oven to 160°C/325°F.

2.Dry-fry spices in a small frying pan, over low heat,stirring, until fragrant. Combine spices, oil, rind and juice in a small bowl; rub all over lamb. Season.

3.Place apricots and raisins in a large oven bag; add lamb, then stock. Tie bag to secure; place bag in a large shallow baking dish. Roast 3 hours, shaking bag gently twice during cooking time.

4.Meanwhile, combine couscous and the boiling water in a medium heatproof bowl, cover; stand 5 minutes or until water is absorbed, fluffing with a fork. Stir in butter and parsley; season.

5.Combine yoghurt, nuts and extra cinnamon in a small bowl.

6.Serve lamb with couscous and yoghurt mixture.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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