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Lamb Simmered in Chermoula, Honey and Saffron

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Lamb Simmered in Chermoula, Honey and Saffron

Lamb Simmered in Chermoula, Honey and Saffron
Provided by:
total prep

Ingredients

  • flatbread for serving
  • For the lamb:
  • 1/3 cup olive oil
  • 4 1/2 pounds lamb shoulder
  • 10 cloves garlic, peeled and chopped
  • juice of 1 lemon
  • 4 cups good-quality chicken stock
  • 3 tablespoons honey
  • 1/2 teaspoon saffron threads, soaked in water
  • 3 tablespoons chermoula paste
  • 2 teaspoons sweet paprika
  • sea salt and freshly ground black pepper, to taste
  • For the creamed butter beans blend together the following:
  • 2 14-ounce cans butter beans, drained
  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed
  • juice of 1/2 lemon
  • sea salt and freshly ground black pepper, to taste

Directions

  • Preheat the oven to 225 F.
  • Place a large pan over a medium to high heat, add the oil and, once hot, brown the lamb on all sides. Transfer to a large cast-iron pot or casserole dish and add the remaining ingredients, spooning over the lamb until well coated. Cover with a tight-fitting lid or tinfoil and roast for 7 to 8 hours, basting occasionally, until the meat is succulent and tender, falling away from the bone.
  • Serve on a bed of creamed butter beans, with flatbread on the side.