Recipe provided by | Two Purple Figs
Serves: 4 Preparation Time: 10 minutes Cook Time: 1 hour and 10 minutes
INGREDIENTS
Lamb
3 - 4 pounds of American Lamb shoulder cut into 4 equal chunks
1 tablespoon olive oil
Moroccan Spice (use half this amount only)
1 tablespoon salt
1 tablespoon pepper
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon paprika
1 teaspoon allspice
1 tablespoon oregano
1 teaspoon turmeric
Sweet and Spicy Sauce
1 onion diced (large Spanish onion)
2 cloves garlic
1 bay leaf
1 cardamom pod
2 tablespoons fig balsamic vinegar (any balsamic vinegar works too)
1 cup figs fresh and cut in half, or 1/2 cup dried figs diced
4 red chillies who, or use less or swap for any type of spicy pepper
1 1/2 cup water , stock or wine
To Serve
3 cups cooked Moroccan herbed couscous
Fresh mint
Extra red chillies
DIRECTIONS
Preheat the oven to 375 degrees F.
Prepare the spice blend my mixing all ingredients together in a deep plate or jar.
Trim off excess fat from the lamb and make sure the meat is dry.
Flavor the lamb with half the spice mixture and toss them well.
Heat a heavy cast iron skillet over medium high heat and sear the lamb for 3 minutes per side until a golden crust is formed.
Now lower the heat to medium and start adding the ingredients for the sauce in order.
Make sure to toss the ingredients well and let the cook just until the mixture begins to simmer.
At that point, cover the pan with foil and continue roasting it in the oven for 1 hour. Roast the lamb for more or less time depending on how tender you prefer it to be.
Remove from the oven and serve the lamb on a bed of couscous, drizzled with extra sauce form the pan.
Enjoy!
