Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Moroccan-style slow-cooked mutton

Arabic 15 Mins Prep · 240 Mins Cook

Preheat the oven to 160°C, , gas mark 3.
Place the mutton (or lamb shoulder) on a chopping board and make several slits over the surface with a sharp knife. Season.
Line a large non-stick roasting tray with foil, enough to cover the joint when added.
Mince the garlic, peel and grate the ginger. In a small bowl mix together the garlic, ginger, oil and ras el hanout spice mix. Rub the mix all over the joint. Peel and halve the onions. Transfer the joint to the roasting tray along with the onions.
Deseed and slice the chilli, zest and juice the lemon and oranges. Sprinkle the chilli, zest and juice of the citrus over the joint. Drizzle over the pomegranate molasses.
Heat the vegetable stock in a large pot. Once hot, add the tomato purée and mix until combined. 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 the couscous (or Basmati rice) and the barberries (or raisins).
Remove from the oven, garnish with mint (or coriander), chopped pistachios (or toasted almonds), pomegranate seeds and edible flowers.
Serve with flatbreads and a selection of salads.