Karen Martini's slow-roasted, spiced lamb shoulder

Step 2

Preheat the oven to 170C fan-forced (190C conventional).

Step 4

Cook the moghrabieh for 25 minutes in boiling, salted water, then drain and put aside.

Step 6

Using a mortar and pestle, crush the cumin and pepper, then add the garlic and crush, skin and all. Add the baharat and salt and combine well.

Step 8

Place the garlic mix in a large bowl containing the lamb and massage into the meat.

Step 10

Heat the oil in a large, cast-iron casserole pan over medium heat. Brown the lamb in batches on all sides, being careful not to burn the spices, then set the lamb aside, leaving the oil in the pan. Add the carrot, onion and leek to the pan and cook for about 4 minutes to soften, then remove from the pan.

Step 12

Return the lamb to the pan. Add the lemon zest and juice, dried limes, bay leaves, chilli and stock, making sure to cover the lamb by adding a little water if required. Bring to a simmer and skim off the fat.

Step 14

Create a paper lid out of baking paper and place it on top of the braise. Seal with the casserole lid and transfer to the oven. Cook for 2 hours.

Step 16

Once cooked, lift out the lamb and skim off most, but not all, the fat. Add the vegetables, dates, moghrabieh and thyme, then return the lamb to the pot. Cook for another 45 minutes uncovered, then increase the heat to 220C fan-forced and cook for 10 minutes until deeply coloured with rich, reduced juices.

Step 18

Scatter the mint and coriander on top and serve with greens, yoghurt and ample bread.