Middle Eastern inspired dish of lamb shoulder cooked long and slow with pomegranate
molasses and a touch of honey, rose water and Turkish apricots.
2-3 tbsp plain flour
800g-1kg lamb shoulder, cut into large chunks
3-4 tbsp olive oil, divided
2 med onions, finely chopped
2 cloves garlic, crushed
2 tbsp tomato paste
2 tbsp Spice Fusion Turkish Baharat
2 medium carrots, sliced
2 sticks celery, sliced
440g can diced tomatoes
1 cup water or stock
2 tbsp pomegranate molasses
8 Turkish dried apricots
2 tbsp honey
2 tsp rose water, optional
Preheat oven to 170°C.
Place lamb and flour into a plastic bag and massage so that each piece of lamb is coated
in the flour.
Heat 3 tbsp oil in an ovenproof frying pan or Dutch oven, add the meat and cook until browned
on all sides, remove from pan.
Add more oil if necessary and sauté onion and garlic until softened, then stir in Turkish Baharat,
stirring for 30 seconds before adding carrots and celery.
Cook for a couple of minutes then add tomato paste, tomatoes, water and
pomegranate molasses.
Return lamb to pan and stir well.
Cover pan with foil then with a lid and place into oven.
Cook for around 1½-2 hours or until lamb is very tender, checking a couple of times during
cooking, adding more water or stock if necessary.
Remove from the oven and stir in honey, apricots, rosewater, if using; stir to combine.
Sprinkle over torn mint or parsley.
