Name: Moroccan spiced lamb shoulder
Cook time: 150 min
Total time: 150 min
Yield: 4
Ingredients: 2 teaspoon fennel seeds; 1 teaspoon each ground cinnamon, ginger and cumin; 1/4 teaspoon chilli powder; 2 tablespoon olive oil; 1.2 kilogram (2½-pound) lamb shoulder, shank on; 2 clove garlic, sliced thinly; 6 baby brown onions (150g), unpeeled; 375 gram (12 ounces) baby carrots, trimmed; 1 cup (250ml) water

Moroccan spiced lamb shoulder

The spices we've used here are used extensively in Moroccan cooking and bring a particular depth of flavour and vibrancy to meat dishes. Cooked in this way, the lamb will be perfectly moist and tender.

Serves 4

Cook

2H 30M

Ingredients

2 teaspoon fennel seeds

1 teaspoon each ground cinnamon, ginger and cumin

1/4 teaspoon chilli powder

2 tablespoon olive oil

1.2 kilogram (2½-pound) lamb shoulder, shank on

2 clove garlic, sliced thinly

6 baby brown onions (150g), unpeeled

375 gram (12 ounces) baby carrots, trimmed

1 cup (250ml) water

Method

1.Preheat oven to 180°C/350°F.

2.Dry-fry seeds and spices in a small frying pan over high heat about 30 seconds or until fragrant. Combine spice mixture with half the oil in a small bowl.

3.Using a sharp knife, score lamb at 2.5cm (1-inch) intervals; push garlic into cuts. Rub spice mixture all over lamb; season.

4.Heat remaining oil in a large flameproof dish on stove top; cook lamb, turning, until browned all over. Remove from dish.

5.Meanwhile, peel onions, leaving root ends intact. Add onions to dish; cook, stirring, until browned.

6.Add carrots and the water to dish, bring to the boil; place lamb on vegetables, cover loosely with foil. Roast in oven for 1½ hours.

7.Reduce oven temperature to 160°C/325°F.

8.Remove foil from lamb; roast a further 1½ hours or until lamb is tender. Cover lamb; stand 10 minutes. Strain pan juices into a small heatproof jug.

9.Slice lamb, thinly, serve with onions, carrots and pan juices.