Slow Cooked Moroccan Lamb Shoulder

This is an absolutely delicious recipe that will take you to Morocco and delight your taste buds with the most tender, pull-apart lamb. It takes very little time to prepare, just make sure you put it in the oven in time for your delicious Sunday lunch or evening dinner.

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Ingredients

2 400g tins chickpeas, drained
3 slices preserved lemons, chopped finely
800g tomatoes, roughly chopped
2 medium red onions, cut into wedges
8 whole garlic cloves, unpeeled
2kg – 2.5kg lamb shoulder, bone in
3 tbsp olive oil
2 tbsp Shemin’s Ras el Hanout Spice Blend
1 tbsp crushed garlic
1 tbsp crushed ginger
salt to season

How to make Slow Cooked Moroccan Lamb Shoulder

Preheat oven to 170°C.
Place the chickpeas, preserved lemons, whole garlic cloves, tomatoes and red onions at the bottom of a large baking tray. Season.
Mix the olive oil, Shemin’s Ras el Hanout Spice Blend, salt, crushed garlic and ginger in a bowl and rub all over the shoulder of lamb, coating evenly. Place in the baking tray on top of the other ingredients.
Pour over 750ml of water, cover tightly with foil, and place in the oven for 6 hours, or until the chickpeas are cooked through and the lamb is pullable. After 3 hours in the oven, check there is enough water and if not add a splash. After 5 hours in the oven, take the foil off the lamb so the top can brown.
When ready, season and drizzle with some extra olive oil then pull apart the lamb with two forks and serve. Delicious served with mashed potato or in a flatbread with a dollop of yoghurt.

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Slow Cooked Moroccan Lamb Shoulder

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