Main · Season 14

Moroccan Lamb Shoulder with Labneh and Jewelled Couscous

Name: Moroccan Lamb Shoulder with Labneh and Jewelled Couscous
Yield: 6
Ingredients: 1 red onion, sliced, 1cm thick; 1 bulb garlic, cut in half horizontally; 1 orange, sliced, 1cm thick; 1 10cm piece ginger, sliced, 5mm thick; 16 pitted dates; 1 tsp ground ginger; 1 tsp ground turmeric; 1/4 tsp cinnamon; 1/4 tsp ground nutmug; 1 tsp sea salt flakes; 1/4 tsp ground black pepper; 3 tbsp olive oil; 2kg lamb shoulder, on the bone; 2L beef stock; 1 tsp salt; 1 L plain Greek-style yoghurt; 2 small red onions, sliced into thin wedges; 1 cup white vinegar; 1 tbsp salt; 1 tbsp white sugar; 900g 3 small or 2 medium eggplants; 1/4 cup tahini; 3 cloves garlic, peeled; 2 tbsp juice 1 lemon; 1 tsp salt; 2 tsp extra virgin olive oil; 100g harissa paste, or to taste; 100g plain Greek style yoghurt; 1 bunch fresh mint, leaves picked; 1 bunch parsley, leaves picked

Julie Goodwin

15 May 2022

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Spiced Moroccan Lamb Shoulder

1red onion, sliced, 1cm thick

1bulb garlic, cut in half horizontally

1orange, sliced, 1cm thick

110cm piece ginger, sliced, 5mm thick

16pitted dates

1 tspground ginger

1 tspground turmeric

1/4 tspcinnamon

1/4 tspground nutmug

1 tspsea salt flakes

1/4 tspground black pepper

3 tbspolive oil

2kglamb shoulder, on the bone

2Lbeef stock

Labne

1 tspsalt

1 Lplain Greek-style yoghurt

Pickled Onion

2small red onions, sliced into thin wedges

1 cupwhite vinegar

1 tbspsalt

1 tbspwhite sugar

Smoky Eggplant Dip

900g3 small or 2 medium eggplants

1/4 cuptahini

3cloves garlic, peeled

2 tbspjuice 1 lemon

1 tspsalt

2 tspextra virgin olive oil

Harissa Yoghurt

100gharissa paste, or to taste

100gplain Greek style yoghurt

Chermoula

1 bunchfresh mint, leaves picked

1 bunchparsley, leaves picked

1 large bunchcoriander, leaves picked

2cloves garlic, peeled

1lemon, juice and finely grated zest

1 1/2 tspground cumin

1/4 tspground black pepper

1/2 cupextra virgin olive oil

Jewelled Couscous

2 cupsreserved braising liquid (or chicken stock)

1 cuppearl couscous

1orange, zest and juice

1/4 bunchcoriander, leaves roughly chopped

1/4 bunchmint, leaves roughly chopped

1/4 bunchflat leaf parsley, leaves roughly chopped

juice 1 lemon

1 tbspolive oil

2dates, chopped

2 tbspdrained Pickled Onions

salt and pepper, to taste

mint leaves, pomegranate seeds and toasted slivered pistachios and almonds, to garnish

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

LambTahiniRed OnionCinnamonGingerDatesMainDinner

Recipe by Julie Goodwin, Season 14. Originally published by Network 10 on 15 May 2022.

Original on 10 Play ↗