Moroccan style lamb recipe

Moroccan style lamb recipe

I cook a lot of lamb dishes and although a shoulder of lamb is expensive you can feed a good number of people from one. This is one of my favourite lamb dishes – Moroccan style. It will serve 4 adults with generous servings. This dish takes about 5 minutes to prepare but then you can leave it ! It’s even tastier reheated the next day.

Ingredients
half a shoulder of lamb
2 tins plumb tomatoes
2 tins chick peas
1 lamb stock cube
1 tablespoon or Ras el Hanout or cinammon (or both!)

Method
Rub the herbs into the lamb and place in a large ceramic/ glass roaster or casserole dish
Empty all the tins
Fill one empty tin with water and add that
Crumble over the stock cube
Cover with foil and cook for 6 hours on 120.

Pimp it up?
If you want to add some extra oomph here are some ideas..
Add any or all prior to putting in the oven: 2-3 chopped preserved lemons, or a handful of cherry tomatoes
Or a sprinkle of dried, ground garlic, chopped parsley or coriander on top.

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4 Comments

    • 14th January 2018 / 4:41 pm

      We’ve had it again tonight! It gets better every time as it can take a lot of bold flavours, meaning you can chuck in whatever spices you have to hand. Even better the next day for lunch!

  1. 12th January 2018 / 2:32 pm

    I love Morrocan Lamb. Husband does a tagine with dried fruit which is amazing! #foodiefriday

    • 12th January 2018 / 8:00 pm

      We had tagine last night and I always add some dried fruit with cous cous. Delicious!

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