Description
Honey-braised lamb shoulder slow cooked with citrus, mushrooms, and warm spices, served over freekeh.
Ingredients
Scale
- 4½ to 5 pounds boneless lamb shoulder
- 1 tablespoon vegetable oil
- Salt, to taste
- ½ cup honey
- 6 garlic cloves, chopped
- ⅓ cup grated ginger
- Zest and juice of 1 lemon
- Zest and juice of 2 oranges
- 2 tablespoons ras el hanout
- 1 pound small onions
- 12 ounces mushrooms
- ¾ cup raisins
- 3 cups chicken stock
- 1½ tablespoons dark soy sauce
- 1 tablespoon tomato paste
- 3 cups cooked freekeh
- 1½ teaspoons cornstarch mixed with water
Instructions
- Roast lamb until golden.
- Mix honey citrus glaze.
- Build braising base with vegetables.
- Braise lamb until tender.
- Reduce sauce.
- Finish lamb and freekeh.
- Thicken gravy.
- Serve and garnish.
Notes
- Prep Time: 30 minutes
- Cook Time: 4 hours 15 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 30g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 120mg