The Best Moroccan-Style Lamb Recipe
Moroccan-style lamb, slow cooked to perfection until it falls off the bone. This recipe features a wonderful spice rub consisting of breadcrumbs, harissa paste and other spices.
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.ericlyons.co.uk.
Cooking tools:
- Roasting pan
- Baking dish
- Oven
- Stove
- Refrigerator
- Aluminum foil
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Colander
- Can opener
- Measuring cup
- Serving platter
Ingredients
- 1 kg Lamb shoulder joint
- 2 tbsp Olive oil
- 1 tbsp Ginger
- 1 tbsp Cumin
- 1 tbsp Paprika
- 1 tbsp Cinnamon
- 1 tbsp Turmeric
- 1 tsp Sea salt
- 1 tbsp Black pepper
- 2 Garlic cloves, chopped
- 2 tbsp Harissa paste
- 175 g Natural breadcrumbs
- 400 g Tinned chickpeas, drained
- 400 g Tinned chopped tomatoes
- 2 Red onions, sliced
- 3 Garlic cloves, chopped
- 2 tbsp Ras el hanout
- 600 ml Chicken stock
- Fresh coriander, chopped
- Salt and pepper, for seasoning
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