- 1 x 2-3 kg lamb shoulder, bone in, fat trimmed.
- 6 cloves garlic, peeled and halved.
- 1 tablespoon ras el hanout*.
- 2 tablespoons oregano leaves.
- 1 x 400g tin chopped tomatoes.
- 400 ml beef stock.
- 2 tablespoons pomegranate molasses, plus extra to serve.
- salt and cracked black pepper.
- currants, 40 g toasted pine nuts, chopped parsley or coriander, cooked couscous to serve.
* Ras el hanout is an aromatic North African spice mix. Here’s one recipe. There are many.
- 1½ teaspoons ground black peppercorns
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin seeds
- 1 teaspoon ground coriander seeds
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom seeds
- ¼ teaspoon chili powder
- ½ teaspoon ground cloves
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground allspice
- ¼ teaspoon salt
- Combine, makes about two tablespoons
Method: Preheat oven to 170 degrees. Put lamb, garlic, ras el hanout, oregano, tomatoes, stock, pomegranate molasses, salt and pepper in a baking dish and cover. I use the cast iron le Creuset.
Cover and bake for three hours, turning lamb after an hour and a half.
Uncover lamb and cook, meaty side up, for another thirty minutes.
Remove bone and transfer lamb to a serving dish. It will break up appetisingly.
Spoon over pan juices, drizzle with extra pomegranate molasses, and serve with couscous, currants, pine nuts and parsley/coriander.
Variations: fresh chopped dates can be substituted for the currants, and chopped pistachios for the toasted pine nuts.