Ingredients

• 600 - 800g Diced Lamb Shoulder. About 3cm

• Olive oil

• 1 x Large/medium brown onion. Diced

• 4 x Garlic cloves. Diced

• 2 x Medium carrots. Diced

• 2 x Celery sticks. Diced

• 2 x Tablespoons tomato paste

• 2 x Cups Chicken Stock. Must be rich home made style

• 4 x Teaspoons natural Ras el hanout aromatic seasoning

• 2 x Teaspoons pomegranate molasses

• 1 x Cup orange juice. Freshly squeezed

• 1 x Tin Italian diced tomatoes

• 4 x Teaspoons natural Ras el hanout aromatic seasoning. Contains: Cardamom, Cumin, Rose Petals, Garlic, Onion, Sumac, Cinnamon, Nutmeg, Coriander, Ginger, Paprika, Cloves, Black Pepper, Chili Flakes.

• To order Ras el hanout go to SPICES

Preparation

Make sure the lamb is trimmed to your liking, leaving a degree of fat for flavour then lightly cover with plain flour. Then in a large heavy based pan or Dutch Oven add a little olive oil and when hot carefully brown the lamb on all sides making sure you have a full caramelised or maillard effect. When the lamb pieces are deeply browned, set aside.

Next, follow the accepted method of building the flavour base by first deglazing the pot with the white wine then adding the onions, garlic, carrots and celery to the pan, stirring until they are fully caramelised taking care not to burn the onions.

Now add the tomato paste to the pan, allow to sit for a few minutes to remove bitterness then stir into the onions. Follow this by adding the chicken stock, stir again then add the Ras el hanout and salt, if using, to your taste or special diet.

Return the diced lamb to the pot, stirring well, the add the tomatoes, orange juice and the pomegranate molasses and place in the oven at 180c for 2 to 2/12 hours untill the lamb is falling apart.

Ideally, serve with couscous or alborio rice.

Important: Best quality home made stock is critical - see recipe

Comments: The Moroccan Ras el hanout, Pomegranate Molasses and Orange juice are essntial for the flavour framework of this recipe Option: Fleuretts broccoli to add just before serving