Slow cooked lamb shoulder | Women's Weekly Food
A melt-in-the-mouth braised and slow cooked lamb shoulder with harissa spice blend and sweet quinces, served with pearl couscous.
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.
Ingredients
- 1 large lamb shoulder (about 2.2kg bone in, shank on)
- 1 large (200g) brown onion, sliced into rounds
- 6 cloves garlic, sliced thinly
- 2 tablespoons tomato paste
- 2 tablespoons harissa (Middle Eastern spice blend)
- 750ml chicken stock
- 2 fresh bay leaves
- 1 cinnamon quill
- 2 quinces, peeled, cored and each cut into 6 wedges
- 1½ cups (290g) pearl couscous
- coriander and lemon wedges to serve
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