One time when we were out for dinner on a chilly night we came across a Moroccan slow cooked lamb dish on the menu. It ticked all the boxes: deliciously hearty, easy to eat and paired with an array of flavours and textures. We were keen to try and make a similar version at home to relive the experience.
As with many slow cooked dishes, there is a little preparation to be done in the morning. It is all worth it for the amazing smell that permeates through the entire house as the day wears on. We paired the lamb with pearl couscous, steamed green beans and freshly cut cucumber. In the restaurant, the cucumbers were pickled but the fresh kind worked just as well. To our surprise, the kids loved all the elements of the dish.
If you have time to cook it in advance, the flavours are even better the following day. It would be ideal to cook a batch to freeze for work lunches for this reason.
Slow Cooked Lamb Shoulder with Orange Couscous
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Heat the olive oil in a fry pan on medium to high heat.
Brown the lamb shoulder and place in the slow cooker.
Turn the stove down to a moderate heat and cook the onion and ginger until the onion is soft.
Combine the dried spices together with a mortar and pestle and add to the pan.
Cook for a minute and then add the tomatoes, tomato paste and stock.
Bring the mixture to the boil and then transfer to the slow cooker, making sure the lamb is mostly covered. (You can come back and ensure it is all covered later on during the day or turn the meat if required).
Set the slow cooker to cook on low for eight to ten hours (or for less hours if you have a high function).
At dinner time, put the beans in the steamer to cook and set out the cucumber and coriander on a plate.
Prepare the couscous as per the instructions.
When the couscous is almost completely cooked, stir through the orange juice and currants.
Serve the slow cooked lamb with the couscous, green beans, sliced cucumber and garnish with the freshly chopped coriander. Enjoy!