Moroccan spiced slow cooked lamb shoulder

This slow cooked lamb recipe served with zesty slaw and yoghurt on freshly charred pita breads is a perfect winter staple. 

Serves 4 
Prep time: 30 mins
Cook time: 3.5 hours
2 tbs olive oil
1 lamb shoulder (approx. 2.5 kgs)
2 onions (roughly sliced)
4 cloves garlic
2 tbs cumin
1 tbs turmeric powder
1tbs ginger powder
1 tbs ginger powder
1 tbs cinnamon powder
1 tbs white pepper
1 tbs allspice powder
1 tbs coriander powder
2 lemons (zest and juice separated)
500mls chicken stock
¼ white cabbage (very thinly sliced and stored in ice water)
1 bunch coriander (leaves separated)
200gms Greek yoghurt
4 freshly grilled pita breads
  1. Preheat your oven to 140 degree celsius. 
  2. Cover the lamb with one tbs of olive oil.
  3. In a large heavy based pan on a medium to high heat seal the lamb until it is nicely caramelized (this usually takes three to four minutes). Once seared, remove it from the heat and set aside. 
  4. In a blender place the onions, garlic and spices with a dash of water and blend into a smooth paste.
  5. Place the lamb in a baking dish and rub with the paste. Sprinkle the zest of one lemon on the lamb and then add the stock.
  6. Cover the lamb with foil and bake in the oven for three and a half hours. Check the lamb every 30-40 minutes and add more liquid if needed.
  7. After three and a half hours the lamb should be falling off the bone, remove it from oven and leave it to stand for 10 mins.
  8. In the meantime, add the remaining oil, zest and juice of one lemon to a bowl and mix well, seasoning to taste. 
  9. Pour the dressing over the cabbage and half of the coriander - toss well.
  10. Mix the remaining lemon juice and zest through the yoghurt.
  11. Tease the lamb apart with a fork and sprinkle remaining coriander over it.
  12. Serve the lamb with the slaw, zesty yoghurt and freshly charred pita breads.  
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