Marrakesh Lamb Shoulder
Marrakesh Lamb Shoulder

Ingredients

Method

  • 2kg lamb shoulder
  • Pinch of saffron
  • 2 sticks of cinnamon
  • 2 tsp ground turmeric
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
  • 3 bay leaves
  • 2 star anise
  • 20g grated ginger
  • 35g chopped garlic
  • 300g chopped red onion
  • 80g melted butter
  • 80ml olive oil
  • Large pinch of salt
  • Bulgar wheat and flat breads to serve
  • Warm 2.5 litres of water in a large saucepan. Add the saffron and the other spices, along with the bay leaves, ginger, garlic, and salt. Bring to a simmer, then gently add the lamb shoulder to the pot. Top with half of the onions, and cover with a lid. Simmer for 5 hours, or until the meat is falling off the bone. Keep an eye on the liquid, and don’t let it dry out by more than half.
  • Preheat the oven to 200C, and add the butter and oil to a roasting tin. Transfer the lamb to the roasting tin, baste all over with butter and oil, and roast for 40 minutes in the oven to crisp up. Add the remaining onions to the poaching liquid, and simmer for 30 minutes to make a glossy sauce. Remove from the heat, carve the lamb, and serve with bulgar wheat, couscous, or flatbreads and the sauce.
6 hr
6 serving
This recipe pairs perfectly with the Farm Hand Cabernet Sauvignon 2020 from Monash Valley, Australia.

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