Slow Roasted Middle Eastern Lamb Shoulder Recipe | myfoodbook

Ingredients

• 2 tbsp olive oil
• 1-1 1/2 kg lamb shoulder (on the bone)
• 1 red onion, sliced into 1cm wedges
• 2 cloves garlic, chopped
• 2 tablespoons harissa spice powder
• Salt and pepper
• 250g jar Rosella Fruit Chutney
• 1 cinnamon quill
• 6 pitted dates
• 2 cups (500ml) beef stock
• 3 cups cooked Israeli couscous
• ½ x 250g packet microwave black rice
• ½ cup toasted slivered almonds
• ½ cup chopped coriander, plus extra for garnish