Serves 4–6
Ingredients
2 tbsp ras el hanout (Moroccan spice mix)
3 tsp salt
2 x 1kg shoulder of lamb (with bone), trimmed
1 tbsp olive oil
1 cup couscous
1 pomegranate, seeds
½ cup mint leaves, torn
½ cup labna, crumbled, to serve
How to make Slow-Cooked Lamb with Pomegranate
1 Preheat oven to 130C. Combine ras el hanout and salt in a small bowl. Put lamb in a large roasting pan. Rub lamb with oil and sprinkle with ras el hanout mixture. Pour 1 cup water into base of roasting pan. Cover lamb with foil.
2 Roast for 5–6 hours or until lamb is very tender. Remove foil and return to oven for 45 minutes. Stand for 10 minutes before removing lamb from bone and shredding.
3 Put couscous in a heatproof bowl and cover with 1 cup boiling water. Cover and stand for 5 minutes. Stir with a fork, separating grains. Spoon couscous onto serving plates. Top with shredded lamb. Sprinkle with pomegranate seeds, mint and labna.
How to make Labna (YOGHURT CHEESE)
1 Line a sieve with a double layer of muslin. Combine 500g thick Greek-style yoghurt with 2 tsp salt in a bowl. Spoon yoghurt into sieve. Cover with plastic wrap and refrigerate overnight (preferably 2 nights) to drain all liquid from yoghurt. Discard whey.
2 Finely chop 1½ cups mixed herb leaves (flat-leaf parsley, thyme, dill and mint). Roll 2 tsp yoghurt into a ball. Roll in herbs and put in a sterilised jar. Repeat with remaining yoghurt and herbs. Cover balls with olive oil. Seal jar and put in the fridge for up to 1 week.
