I’ve been kicking myself for the past few years. I can count the amount of times I’ve cooked this dish on one hand. Don’t let that change your mind about trying this recipe. I should of cooked it A WHOLE LOT more! And I intend to. I’m not lying when I say, it’s the best lamb I have EVER tasted! It falls apart, it melts in your mouth and the flavours. My oh my! I’ve really made this dish my own. Don’t be scared to play around with it to create your own special version of this stunning recipe.
Okay, Let’s do this!!
4 garlic cloves, chopped
1 small brown onion, chopped
1/3 cup fresh coriander leaves
1/3 cup fresh flat-leaf parsley leaves
1 tablespoon ground cumin
2 teaspoons mild paprika
1/2 teaspoon ground cinnamon
1 pinch cayenne pepper
1 tablespoon lemon juice
1 tablespoon olive oil
Organic Lamb shoulder (nice and large)
2 Red Onions quartered
2 Fresh quinces quartered
5 Fresh whole figs or 8 dried
Small handful of Apricots
Manuka or Raw Honey
Butter for frying
Preheat oven to 150c
Blend all Chermoula ingredients in a processor. Cut small incisions all over the lamb. Smother the lamb shoulder in the paste. Allow it to marinate overnight.
Using a large Dutch Oven add a few tablespoons of olive oil.
Brown the onions and quince. Once brown transfer to a plate.
Brown the outside of the lamb all over to seal in the flavours. Place onions, quince, apricots, figs all around the lamb. Fill the oven with filtered water up to 1/3 of the way. Making sure it’s not covering your lamb.
Drizzle with honey all over.
Place in oven and cook for 1 hour.
Take out, baste the lamb in its juices. Add a little more water if it looks dry. (Mine never does, I’m sure you’re on the right track.)
Drizzle a little more honey and cook until your liking.
Take out if the over, keep covered.
Fry a handful of almonds in butter until browned.
Scatter almonds, pomegranate seeds and some parsley and corriander leaves.
Serve with flat bread, Cous Cous and dips.
Enjoy Every Bite!