SLOW & STEADY
Baharat lamb shoulder with onions and moghrabieh
SERVES 6
INGREDIENTS
6 garlic cloves, 2 sliced, remaining left whole
2 tsp salt, plus extra for seasoning
½ cup fresh oregano loosely packed
150ml olive oil
1 large (2kg) lamb shoulder without shank, cut through the bone into 6 equal pieces (see Tips), trimmed of excess fat
1 Tbsp Turkish chilli flakes (see Tips)
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
600g moghrabieh (pearl couscous)
200g canned chickpeas
12 cherry tomatoes, roasted and peeled
Lemon juice, to season
Coriander leaves, to serve (optional)
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 star anise
Pinch of grated nutmeg
1 For the baharat, mix all the spices together. Makes about 1½ Tbsp. Store in an airtight container for up to six months.
Pound whole garlic cloves and salt to a fine paste with
