"A shoulder of lamb is one of my favourite cuts; you, or a friendly butcher, will need to trim away its excess fat, a job that will reward you with an exquisite flavour that marries beautifully with bold spicing. Here, we travel to Morocco, with sweetly aromatic ginger, turmeric and cinnamon, and follow that with cardamom, cream and rhubarb for pudding."
"Use a sharp knife to cut the meat into six to eight pieces, trimming away any further excess fat revealed when doing so. Season the lamb pieces generously with salt and pepper. Put a casserole on a high heat and, when it's hot, add a third of the butter (I like to add a dash of olive oil, too, to stop the butter burning). Brown the lamb pieces in two batches for a few minutes on each side, until nicely browned and caramelised."
A boned, trimmed shoulder of lamb is cut into six to eight pieces, seasoned generously, and browned in butter with a splash of olive oil. Onions are sweated with ginger, cinnamon, turmeric and saffron until soft, then the lamb is returned and slow-braised for about three hours until falling apart. Carrots are cut into thick slanted chunks, cooked with a little honey and combined with the lamb. The lamb and carrots are encased in crisp filo pastry, finished with buttered, toasted blanched almonds. Prep about 15 minutes; cook about three hours; serves 6–8. Many elements can be made a day ahead to improve the flavors.
Read at www.theguardian.com
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