Name: Moroccan spiced lamb shoulder
Cook time: 150 min
Total time: 150 min
Yield: 4
Ingredients: 2 teaspoon fennel seeds; 1 teaspoon each ground cinnamon, ginger and cumin; 1/4 teaspoon chilli powder; 2 tablespoon olive oil; 1.2 kilogram (2½-pound) lamb shoulder, shank on; 2 clove garlic, sliced thinly; 6 baby brown onions (150g), unpeeled; 375 gram (12 ounces) baby carrots, trimmed; 1 cup (250ml) water

Moroccan spiced lamb shoulder

The spices we've used here are used extensively in Moroccan cooking and bring a particular depth of flavour and vibrancy to meat dishes. Cooked in this way, the lamb will be perfectly moist and tender.

Serves 4

Cook

2H 30M

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Ingredients

2 teaspoon fennel seeds

1 teaspoon each ground cinnamon, ginger and cumin

1/4 teaspoon chilli powder

2 tablespoon olive oil

1.2 kilogram (2½-pound) lamb shoulder, shank on

2 clove garlic, sliced thinly

6 baby brown onions (150g), unpeeled

375 gram (12 ounces) baby carrots, trimmed

1 cup (250ml) water

Method

1.Preheat oven to 180°C/350°F.

2.Dry-fry seeds and spices in a small frying pan over high heat about 30 seconds or until fragrant. Combine spice mixture with half the oil in a small bowl.

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

4.Heat remaining oil in a large flameproof dish on stove top; cook lamb, turning, until browned all over. Remove from dish.

5.Meanwhile, peel onions, leaving root ends intact. Add onions to dish; cook, stirring, until browned.

6.Add carrots and the water to dish, bring to the boil; place lamb on vegetables, cover loosely with foil. Roast in oven for 1½ hours.

7.Reduce oven temperature to 160°C/325°F.

8.Remove foil from lamb; roast a further 1½ hours or until lamb is tender. Cover lamb; stand 10 minutes. Strain pan juices into a small heatproof jug.

9.Slice lamb, thinly, serve with onions, carrots and pan juices.

Serve with steamed green beans and roast baby potatoes.
Note

Women's Weekly Food

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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Ingredients

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