Moroccan style Lamb with Flatbread
Prep Time:
1 hour
Cook Time:
4 hours
Serves:
6
Level:
About the Recipe
Ingredients
Lamb
2kg Lamb Shoulder (Bone in)
Olive Oil
1 Onion, diced
1 Garlic cloves, minced
2 Carrots
2 tsp Ras el Hanout
1 tsp Cinnamon
2 Bay leaves
Salt and Pepper
4 Medjool Dates
Rind from 1 Lemon
2 Cups of Beef Bone Broth
500 grams Potatoes
400 grams Tomatoes
1 can of Chickpeas (400 grams)
Juice from 1 Lemon
OPTIONAL:
Herby Salad
½ bunch Parsley
½ bunch Mint
⅓ cup toasted Pine Nuts
Olive Oil
Flatbread
1 ½ cups Self Raising Flour (plus extra for dusting)
1 cup Natural Yoghurt
Salt
Preparation
Preheat oven to 160℃
In a large cast iron pot add the Olive Oil and begin browning the Lamb. Move to plate and reduce the heat
Add the Onion, Garlic and Carrots to the same pot and cook until softened.
Add Ras el Hanout, Cinnamon, Salt and Pepper and cook for a further 2 minutes.
Remove from the heat and add the Lamb back into the pot. Along with pitted Medjool Dates, Lemon rind, Bone Broth, Potatoes and Tomatoes. Cover with a lid and put in the oven for 2 hours.
After 2 hours check on the liquid level (add water if necessary) and add the Chickpeas and Lemon Juice. Cook for a further 1 - 2 hours depending on size (Using a 2kg shoulder I cooked this for 3.5 hours).
While the Lamb is cooling you can make the optional Herby Salad and Flatbread.
For the Flatbreads, in a bowl mix together the Flour, Salt and Yoghurt until you form a clean ball of dough (not shaggy). Let sit for 15 minutes. Cut into 4 quarters and with extra Flour for dusting begging to roll out the balls to be flat. Put a pan on the heat and cook the Flatbreads for a few minutes on each side or until golden brown.
For the Herby Salad, clean the herbs and remove all the leaves, adding them to a bowl. Toast the Pine Nuts and add to the herbs, drizzle with Olive Oil.