Name: Slow-cooked lamb shoulder with saffron, apricots and cinnamon
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 4
Ingredients: 2 teaspoon each ground coriander, sweet paprika and ground cumin; 1 1/2 teaspoon ground ginger; 1 teaspoon each chilli powder, ground cinnamon and white pepper; 1/2 teaspoon each ground cardamom and ground allspice; 2 tablespoon olive oil; 1 teaspoon lemon rind, grated finely; 2 tablespoon lemon juice; 1.2 kilogram lamb shoulder; 3/4 cup (100g) dried apricots; 1/2 cup (75g) raisins; 1/2 cup (125ml) chicken stock; 1 cup (200g) couscous; 1 1/4 cup (310ml) boiling water; 20 gram butter; 1/4 cup fresh flat-leaf parsley, chopped coarsely; 1 cup (280g) greek-style yoghurt; 1/4 cup (35g) unsalted, roasted pistachios, chopped coarsely; 1 teaspoon ground cinnamon

Ingredients

2 teaspoon each ground coriander, sweet paprika and ground cumin

1 1/2 teaspoon ground ginger

1 teaspoon each chilli powder, ground cinnamon and white pepper

1/2 teaspoon each ground cardamom and ground allspice

2 tablespoon olive oil

1 teaspoon lemon rind, grated finely

2 tablespoon lemon juice

1.2 kilogram lamb shoulder

3/4 cup (100g) dried apricots

1/2 cup (75g) raisins

1/2 cup (125ml) chicken stock

1 cup (200g) couscous

1 1/4 cup (310ml) boiling water

20 gram butter

1/4 cup fresh flat-leaf parsley, chopped coarsely

1 cup (280g) greek-style yoghurt

1/4 cup (35g) unsalted, roasted pistachios, chopped coarsely

1 teaspoon ground cinnamon

Method

1.Preheat oven to 160°C/325°F.

2.Dry-fry spices in small frying pan, stirring, until fragrant. Combine spices, oil, rind and juice in small bowl; rub mixture all over lamb; season.

3.Place apricots and raisins in large oven bag; add lamb, then stock. Tie bag to secure; place bag in large shallow baking dish. Roast 3 hours, shaking bag gently twice during cooking time.

4.Meanwhile, combine couscous and the boiling water in medium heatproof bowl, cover; stand 5 minutes or until water is absorbed, fluffing with fork occasionally. Stir in butter and parsley; season to taste.

5.Combine yoghurt, nuts and cinnamon in bowl.

6.Serve lamb with couscous and yoghurt mixture.

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