Moroccan-spiced lamb shoulder
Ingredients Method 1.Preheat oven to 180°C. 2.Dry-fry spices in small frying pan until fragrant. Combine spices and half the oil in a small bowl.
Ingredients
- 2 teaspoon fennel seeds
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/4 teaspoon chilli powder
- 2 tablespoon olive oil
- 1.2 kilogram lamb shoulder, shank intact
- 2 clove garlic, thinly sliced
- 6 (150g) baby brown onions
- 375 gram baby carrots, trimmed
- 1 cup (250ml) water
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