cooking Slow Cooked Lamb with Apricot Couscous
May 02, 2012
Another easy lamb dish, inspired by my recent trip to Morrocco (minus the cider). This requires few ingredients, just a whole days cooking really. Put it in the oven in the morning. Go and do your thing. Come back and it’s done. The onions and carrots and cider bubble down to make a thick stew and the lamb fat is cut by the cider’s acidity. All you need is some couscous and dried fruits and you have yourself a beautiful dish.
- Good quality Lamb Shoulder
- Half a bottle of cider
- A small bag of carrots, peeled and rough chopped.
- A small bag of onions, peeled and rough chopped.
- A bay Leaf
- In a nice big stew pot, sear the lamb until golden on all sides. Set aside and in the same pot, sweat the onions and carrots with a little salt, for about 5 mins.
Add the lamb back to the pot with the vegetables and cover with cider. Add salt and pepper and a bay leaf. Now put the lid on and in to the oven it goes (120) for ages, about 8 hours. Let the oven do the work, and voila, tender lamb with a sweet carrot and onion gravy.
Serve with couscous. I add chopped dried apricots, cinnamon, toasted almonds and some Moroccan spices to mine. And a little parsley to garnish.