A dish worthy for all family celebrations. Whole mutton leg or shoulder, slow cooked with citrus fruits, raisins, pomegranate molasses, chilli, garlic, fresh herbs and finished with fresh pomegranate seeds.
Prep Time: 15 mins
Cook Time: 4 hours
Serves: 8 people
Ingredients
1.8kg whole bone-in mutton or lamb shoulder
3 large garlic cloves, peeled and finely chopped
1 x 4cm piece fresh root ginger, peeled and grated
2 teaspoons oil
2 tablespoons ras el hanout spice mix
5-6 small red onions, peeled and halved
1 red chilli, deseeded and finely sliced
Zest and juice of 1 large lemon
Zest and juice of 2 oranges
100ml prepared pomegranate molasses
750ml hot vegetable stock
1 tablespoon tomato purée
250g wholegrain couscous or basmati rice
50g dried barberries or raisins
Small handful freshly chopped mint or coriander
2 tablespoons pistachios or toasted almonds, roughly chopped
Rose petals, to garnish (optional)
Pomegranate seeds, to garnish
Method
Preheat the oven to 160°C, 140°C Fan, Gas Mark 3.
Place the mutton on a chopping board and make several slits all over the surface with a sharp knife. Season.
Line a large non-stick roasting tray with foil, including enough to cover the joint when added.
In a small bowl mix together the garlic, ginger, oil and ras el hanout spice mix. Rub the mix all over the joint and transfer to the roasting tray along with the onions
Sprinkle the chilli, zest and juice of the lemon and oranges over the joint. Drizzle over the pomegranate molasses.
Mix together the stock and tomato purée and pour over the joint.
Cover with baking parchment then the foil, and roast in the oven for 4 hours, turning from time to time until the meat falls away from the bone. 20 minutes before the end of the cooking time add couscous or rice, plus barberries or raisins.
Remove from the oven, garnish with the herbs, nuts, pomegranate seeds and rose petals (if used).