Fruit chutney and harissa spice turns this lamb shoulder into a melt-in-your-mouth Middle Eastern meal. Get slow-cooking and enjoy this stunning winter dinner!
Ingredients
2 tbsp olive oil
1-1.5 kg lamb shoulder (on the bone)
1 red onion, sliced into 1cm wedges
2 cloves garlic, chopped
2 tablespoons harissa spice powder
Salt and pepper
250g jar Rosella Fruit Chutney
1 cinnamon quill
6 pitted dates
2 cups (500ml) beef stock
3 cups cooked Israeli couscous
½ x 250g packet microwave black rice
½ cup toasted slivered almonds
½ cup chopped coriander, plus extra for garnish
Method
Heat oil in a large flameproof and ovenproof casserole dish and sear lamb shoulder on each side. Transfer to a plate and set aside
Reduce heat to medium-low. Add onion, garlic, spice mix and cinnamon and cook for 1-2 minutes. Add fruit chutney, dates and stock. Season with salt and pepper and mix well. Return lamb shoulder to pan and bring to a simmer, spooning sauce over the top of the lamb
Cover and cook in a low oven 150°C (fan-forced) for 3 hours
To serve, combine couscous, rice, almonds and coriander and spoon onto a serving platter
Remove lamb from sauce and place onto a serving plate. Cover and keep warm. Return sauce to stove top and simmer uncovered until reduced and thickened. Season to taste. Drizzle over lamb. Garnish with more almonds and coriander
Tips & Hints
Slow cooker method: Reduce beef stock to 1 cup. Cook on Low 6-8 hours or High 4-5 hours.
