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.