Moroccan-Style Slow Cooked Mutton
A dish worthy for all family celebrations. Whole mutton leg or shoulder, slow cooked with citrus fruits, raisins, pomegranate molasses, chilli, garlic, fresh herbs and finished with fresh pomegranate seeds.
- 1.8kg whole bone-in mutton or lamb shoulder
- 3 large garlic cloves, peeled and finely chopped
- 1 x 4cm piece fresh root ginger, peeled and grated
- 2 teaspoons oil
- 2 tablespoons ras el hanout spice mix
- 5-6 small red onions, peeled and halved
- 1 red chilli, deseeded and finely sliced
- Zest and juice of 1 large lemon
- Zest and juice of 2 oranges
- 100ml prepared pomegranate molasses
- 750ml hot vegetable stock
- 1 tablespoon tomato purée
- 250g wholegrain couscous or basmati rice
- 50g dried barberries or raisins
- Small handful freshly chopped mint or coriander
- 2 tablespoons pistachios or toasted almonds, roughly chopped
- Rose petals, to garnish (optional)
- Pomegranate seeds, to garnish
- Preheat the oven to 160°C, 140°C Fan, Gas Mark 3.
- Place the mutton on a chopping board and make several slits all over the surface with a sharp knife. Season.
- Line a large non-stick roasting tray with foil, including enough to cover the joint when added.
- In a small bowl mix together the garlic, ginger, oil and ras el hanout spice mix. Rub the mix all over the joint and transfer to the roasting tray along with the onions
- Sprinkle the chilli, zest and juice of the lemon and oranges over the joint. Drizzle over the pomegranate molasses.
- Mix together the stock and tomato purée and pour over the joint.
- Cover with baking parchment then the foil, and roast in the oven for 4 hours, turning from time to time until the meat falls away from the bone. 20 minutes before the end of the cooking time add couscous or rice, plus barberries or raisins.
- Remove from the oven, garnish with the herbs, nuts, pomegranate seeds and rose petals (if used).
- Serve with flatbreads and a selection of salads.