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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Roasting pan
- Oven
- Stove
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Aluminum foil
- Tongs
- Spoon
- Peeler
- Fine-mesh sieve
- Pitcher
- Serving platter
Ingredients
- 2 teaspoons fennel seeds
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/4 teaspoon chilli powder
- 2 tablespoons olive oil
- 1.2 kilograms lamb shoulder, shank intact
- 2 cloves garlic, thinly sliced
- 6 (150g) baby brown onions
- 375 grams baby carrots, trimmed
- 1 cup (250ml) water
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