STEP BY STEP
1. Heat a large, non-stick frying pan. Cook the lamb until golden on all sides, then set aside.
2. Mix orange and lemon zest with orange and lemon juice, honey and ginger and put in the pan.
3. Add onions and garlic bulbs cut in half, followed by rosemary and dry chili. Add tomato puree, soy sauce and ras el hanout.
4. Drown everything in beef bouyon, cover partially, and simmer until the meat is tender.
5. While cooking, don’t forget to baste the meat every now and then with the rosemary twig.
6. Add couscous.
Moroccan cuisine is one of the best loved world cuisines, with its wealth of aromas and tastes, where every dish is a delight to the palate. This lamb shoulder is no exception. The divine flavours perfectly conjure up impressions of North African cooking… The meat is succulent, it literally melts in your mouth. Garlic, ginger, lemon, ras el hanouk… they all fight for domination, but so do the discreet raisins which give an underlying sweetness to this spectacular dish. Hope our fans in Morocco will love our version of this recipe! Bon Almazan!