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Slow pot-roasted Lamb Shoulder with Moroccan Dukkah
Slow pot-roasted Lamb Shoulder with Moroccan Dukkah
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Main course - Meat
Easy
:
Moderate
:
Origin of dish:
Exotic
Type of cooking:
Oven
Preparation time: 8 minutes
Cooking time: 180 minutes
Ingredients (for 4 people) :
-1 shoulder of
lamb
, chopped into 4 or 5 chunks on the bone
-1-2 tbsp of
Olives
Et Al Moroccan Dukkah spices
-2
garlic
cloves
, crushed
-3 large white onions, sliced
-1 preserved
lemon
, roughly chopped
-1 large bunch of
thyme
or
oregano
-
olive oil
-a few
bay leaves
-a loose handful of pitted kalamata olives
-150ml white
wine
Method:
Rub the
lamb
with the crushed
garlic
, spices &
olive oil
.
Throw the
lamb
into a heavy pot, scatter in all the onions and everything else. Add the white
wine
, put the lid on.
Put into a hot oven at 150C and cook very slowly for 3 hours or until meltingly tender.
Leave to cool before serving at room temperature. Best left in the pot overnight to develop.
Serve with cous cous and grilled flat breads.
Recipe shared by
soFeminineTeam
Recipe(s) from the same person
Advice:
This recipe was provided by
Matt Tebbutt and Olives Et Al
User comments
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24/05/2019
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