Recipe

Slow-cooked lamb shoulder with saffron & apricots

Served with pistachio yoghurt, this Moroccan-inspired lamb shoulder is melt-in-your-mouth delicious.

  • 3 hrs 10 mins cooking
  • Serves 4
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Ingredients

Slow-cooked lamb shoulder with saffron & apricots
  • 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

Slow-cooked lamb shoulder with saffron & apricots
  • 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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