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Contents
Aromatic, Tender & Full of Spice—The Perfect Moroccan-Style Lamb!
Prep Time: 20 minutes Cook Time: 4-5 Hours Serves: 6
This Slow-Cooked Moroccan Lamb Shoulder is rich, fragrant, and fall-apart tender. Infused with warming spices, sweet dates, and crunchy almonds, it’s a stunning centrepiece for any feast.
Using Tender Gourmet Butchery’s premium lamb shoulder, this dish slow-cooks to perfection, developing deep, aromatic flavours.
1. Ingredients
For the Lamb:
- 1.5kg Tender Gourmet Butchery Lamb Shoulder, bone-in
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon ground ginger
- 2 teaspoons salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil
- 1 onion, sliced
- 3 garlic cloves, minced
- 400g canned diced tomatoes
- 500ml beef or lamb stock
- 10 dried dates, chopped
- 1 tablespoon honey
- ½ cup slivered almonds, toasted
For Garnish & Serving:
- Fresh coriander leaves
- Pomegranate seeds (optional)
- Couscous, rice, or flatbreads
2. Instructions
Let’s get cooking! Follow these steps for the most tender, flavour-packed lamb shoulder.
- Prepare the Spice Rub: In a small bowl, mix cumin, cinnamon, paprika, coriander, turmeric, ginger, salt, and pepper. Rub the spice mixture all over the lamb shoulder.
- Sear the Lamb: Heat 2 tablespoons of olive oil in a large oven-proof pot over medium-high heat. Sear the lamb on all sides until browned (about 5 minutes per side). Remove and set aside
- Sauté Aromatics: In the same pot, add another tablespoon of olive oil, then cook the onions until softened. Add the garlic and cook for 1 more minute.
- Build the Sauce: Stir in diced tomatoes, stock, dates, and honey. Place the lamb back in the pot, spooning some sauce over the top.
- Slow Cook:
- Oven Method: Cover and cook at 160°C for 4-5 hours, basting occasionally.
- Slow Cooker Method: Cook on low for 8 hours or high for 4 hours.
- Finish & Serve: Remove the lamb and let it rest for 10 minutes. Scatter with toasted almonds, fresh coriander, and optional pomegranate seeds. Serve with couscous or warm flatbreads.
Cooking Tips
- For extra depth of flavour, marinate the lamb with the spice rub overnight.
- To make the sauce richer, stir in 1 tablespoon of butter at the end.
- For a crispy top, uncover the lamb for the last 30 minutes of cooking.
