Moorish Slow Cooked Lamb Shoulder

Cook Time 3 hours 30 minutes

Servings 4-6

Ingredients

4 tbs. olive oil
1.5kg lamb shoulder, shank detached from shoulder
1 tsp. cumin seeds, toasted
1 tsp. coriander seeds, toasted
1 tsp. smoked paprika
Pinch of saffron
2 preserved lemon segments, flesh and pith removed
5 coriander roots and stalks
2 cloves garlic
2 onions sliced
1 red capsicum, sliced
2 bay leaves
1 cup of white wine
1 x 410g can of Ardmona Crushed Tomatoes
500ml of chicken stock
Salt and pepper

Yoghurt sauce
1 cup yoghurt
Juice of ½ a lemon
1 tbsp honey
8 Sicilian olives

Method

In a mortar and pestle pound the spices with a good pinch of salt. Add the preserved lemon, coriander root and garlic and pound again until a rough paste forms. Mix in two tablespoons of olive oil. Rub the marinade all over the lamb. Cover with cling film and marinade in the fridge overnight.

The following day, preheat the oven to 160C.

Scrape the off the marinade and reserve. Heat 1 tablespoon of the oil in a large oven safe heavy based pan over a medium- high heat and sear the meat on both sides until golden brown. Remove from the pan. Drizzle in a the remaining oil and add the onions, capsicum, bay leaves and cook for 6-8 minutes to soften. Add the white wine and bring to the boil, followed by the tomatoes and the marinade from the lamb. Rest the lamb on top and pour in the stock.

Cover tightly with a piece of baking paper followed by the lid and cook for 3 -3 ½ hours or until the meat just starts to pull away. Carefully remove the meat from the pot and place on a platter.

Return pot to the stove top and the liquid to the boil skimming off any fat reduce by more than half to make it concentrate.

Mix the yoghurt with honey and the lemon juice. To present, smear the yoghurt sauce on a board. Place lamb shoulder and vegetables on top, drizzle over with sauce and serve with olives.