Moroccan Spiced Slow Cooked Lamb
Moroccan Spiced Slow Cooked Lamb is a hearty and aromatic dish that brings the beautiful flavours of Morocco to your kitchen. This slow-cooked lamb shoulder, infused with a blend of warm spices, garlic, and olive oil, becomes incredibly tender and flavourful.
Ingredients
- 1.3 kg lamb shoulder boneless
- 2 tablespoon cumin seeds or 1 tablespoon cumin powder
- 2 tablespoon coriander seeds or 1 tablespoon coriander powder
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 garlic bulb aka 8+ cloves, minced
- ¼ cup olive oil
- 2 teaspoon sea salt
- 2 cups beef stock or chicken stock
- 1 can chickpeas drained
Serve with
- flat bread
- cucumber finely diced
- tomato finely diced
- red onion finely diced
- pomegranate seeds
- coriander
- yogurt
- lemon
Instructions
- Preheat oven to 150C
- Use a mortal and pestle to ground up the coriander and cumin seeds (or skip if using pre ground)
- Add all of the spices to a small bowl with the oil, garlic and salt. Mix well then rub all over the lamb.
- Place the lamb in a cast iron pot, pour the stock in on the side so that you don't rinse the spices off the lamb and add the chickpeas to the pot too.
- Cover with a lid and slow cook in the oven for about 4 hours. You'll know it's ready when the lamb falls apart easily with a fork.
- Serve in flat bread with yogurt, the veggies, coriander and a good squeeze of lemon. Enjoy!
Notes
- Don't Rush: Slow cooking is key to achieving tender, flavorful lamb. Ensure you cook it for the full time.
- Even Coating: Rub the spice mixture evenly over the lamb to ensure consistent flavour throughout.
Nutrition
Calories: 287kcalCarbohydrates: 4gProtein: 30gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 87mgSodium: 1033mgPotassium: 631mgFiber: 1gSugar: 1gVitamin A: 739IUVitamin C: 1mgCalcium: 57mgIron: 5mg
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