Slow Cooked Moroccan Lamb With Couscous And Chickpeas

Slow Cooked Moroccan Lamb With Couscous And Chickpeas

Some might say that slow cooking lamb is not the best thing to do when moving flat that day – but I beg to differ. Due to my incredible forethought[some may even say prescience] when I managed to lock myself out of my new flat approximately 2 hours after living there, I trotted off happily back to my old flat, where I had this baby waiting in the oven for my lunch.

Aside from being delicious, it’s also an incredibly useful thing to have in the fridge – use to fill pittas, eat with jacket potatoes, or simply reheat and eat with a fork when recovering from traumatising experiences – such asgetting your card declined in a supermarket. Oh yes. It’s been a busy week. Recipe after the jump.

Boned[or even unboned, whichever you can find] lamb shoulder
Ras el-hanout spice mix
Tin of chopped tomatoes
Red onions, quartered
Salt and pepper, to season

This really is very simple – and infinitely adaptable. It would probably go really well with some butternut squash slow cooking in here too, but I used whatever food I had still in my fridge – ie not much.

Rub the lamb with the ras el-hanout mix, and stick crushed garlic cloves wherever you can in the meat. Leave to marinate in the fridge for a couple of hours, or until you’re ready to use it.

Place it in a dish, along with the red onions and tin of tomatoes. Season well, then cover with a double layer of foil, secure tightly, and cook in the oven at around 160 degrees Celsius for two and a half to three hours.

Bring out of the oven, and shred the lamb with two forks – it’s that soft. Check the seasonings, adjust to taste, and voila! Your adaptable lamb dish is ready.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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