Origin of dish:
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Type of cooking:
Preparation time: 8 minutes
Cooking time: 180 minutes
Ingredients (for 4 people) :
-1 shoulder of lamb, chopped into 4 or 5 chunks on the boneMethod: Rub the lamb with the crushed garlic, spices & olive oil.
-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
-a few bay leaves
-a loose handful of pitted kalamata olives
-150ml white wine
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.