This classic North African dish was cooked up by Moroccan eatery, Pasha, in London
1. Mix all the ingredients together, smother over the lamb and marinate the shoulder for 24 hours in the fridge.
2. Place the shoulder and the marinade in an ovenproof dish and add 300ml of water.
3. Cook at 185°C uncovered for 20 minutes. Turn and cook the other side for 15 minutes more then cover and cook for a further 2h30 minutes.
4. Serve with rice or couscous and dry fruits cooked in a cinnamon infusion.
© Pasha
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