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Couscous with chicken and vegetables

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Couscous with chicken and vegetables

45 minutes

Paella

Paella recipes

Paella

25 minutes

Saffron pears with lavender mascarpone

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Nectarines with lavender and saffron

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Seared chicken paella

Chicken recipes

Seared chicken paella

40 minutes

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Easter recipes

Easter cake

40 to 45 minutes.

Scallops in a spicy mandarin and coconut broth

Citrus recipes

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10 minutes

Moroccan chicken tagine with preserved lemon and olives

Moroccan recipes

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1 hour

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Smoked hake with fennel and potato salad served with saffron mayonnaise

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Saffron pears

Saffron pears

25 minutes

Eight-hour melt-in-the-mouth lamb simmered in chermoula, honey and saffron

Eight-hour melt-in-the-mouth lamb simmered in chermoula, honey and saffron

8 hours

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Eight-hour melt-in-the-mouth lamb simmered in chermoula, honey and saffron

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 8 hours

Ingredients

Flatbread, for serving

For the lamb:

1/3 cup olive oil
2 kg lamb shoulder
10 cloves garlic, peeled and chopped
4 cups good quality stock
3 T honey
½ t saffron threads, soaked
3 T chermoula paste
2 t sweet paprika
Sea salt and freshly ground black pepper

For the creamed butter beans, blend:

2 x 400 g cans butter beans, drained
2 T olive oil
2 cloves garlic, crushed
Sea salt and black pepper, to taste

Method

Preheat the oven to 110°C.

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

Cook's note: Chermoula paste can be made by mixing this Chermoula Spice with a little oil, alternatively make it from scratch according to this recipe