SLOW & STEADY
Greg Malouf’s baharat lamb shoulder with onions and moghrabieh
“Served with moghrabieh, this lamb is a great dish to put in the middle of the table with yoghurt.”
SERVES 6 // PREP TIME 40 MINS // COOK 4 HRS
“Lamb rubbed with spices and cooked slowly is quite a traditional preparation in the Middle East,” says Greg Malouf. “Served with moghrabieh, giant couscous, this is a great dish to put in the middle of the table with some yoghurt and away you go.”
6 garlic cloves, 2 sliced, remaining left whole
⅓ cup (loosely packed) oregano
150 ml olive oil
1 large (2kg) lamb shoulder without shank, cut through the bone into 6 equal pieces (see note), trimmed of excess fat
1 tbsp Turkish chilli flakes (see note)
2.1 litres chicken stock
12 spring onions, trimmed
1 small onion, diced
1 tbsp each ground cumin and ground coriander seeds
1 long red chilli, deseeded and thinly sliced
1 fresh bay leaf
600 gm moghrabieh (pearl couscous)
200 gm canned chickpeas
12 cherry tomatoes, roasted and peeled
Lemon juice, to season
Coriander leaves (optional) to serve
BAHARAT SPICE MIX
1¼ tsp sweet paprika
1 tsp finely ground black peppercorns
¾ tsp cumin seeds, finely ground
½ tsp each ground coriander seeds, ground cinnamon and ground cloves
¼ tsp each ground cardamom and ground
