As seen on the Today Show
Ingredients
- 1 shoulder of lamb (bone in)
- vegetable/olive oil
- salt
- 2 or 3 tablespoons ras el hanout (recipe below)
- 3 or 4 cloves of garlic
- ras el hanut:
- 5 minutes in a pestle and mortar
- 2 in a mini-food processor
- 0.5 tsp coriander seeds
- 3 or 4 green cardamom pods
- 1 small stick of cinnamon (about 2cm)
- 2 or 3 dried rosebuds or 1 teaspoon dried rose petals
- 2 cloves
- 0.5 tsp dried ginger
- 0.5 tsp dried nutmeg (grated from a whole nutmeg gives much better taste)
- 0.5 tsp freshly ground black pepper
- a pinch of curcuma
Method
- Pre heat the oven to 200 °C.
- Rub the oil all over the lamb, then the garlic sliced and season with salt and ras el hanout.
- Put it in a roasting tin or cast iron casserole and brown all over, turning once.
- Reduce the heat to 140 °C, cover the lamb snugly with foil and leave to slow roast for 3 hours.
- Ras el Hanout:
- For approx. 2 tablespoons
- Start by heating the cardamom pods and coriander in a pan with a little oil. This releases the taste.
- Then remove the husks of the cardamom pods (unless you are making larger quantities in a mini food processor, then they grind down nicely) and bash or blitz the seeds with the coriander, cinnamon, rosebuds or petals and cloves.
- Mix in the other spices and use immediately or store in an airtight bottle or jar.
