Marrakesh inspired lamb
Ingredients
- 2kg/4lb 8oz lamb shoulder
- pinch saffron
- 2 sticks cinnamon
- 2 tsp turmeric
- 1 tsp paprika
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 2 star anise
- 3 fresh bay leaves
- 20g/¾oz fresh ginger, peeled and grated
- 35g/1¼oz garlic, finely chopped
- 300g/10½oz red onion, finely chopped
- 80g/2½oz butter, melted
- 80ml/2½fl oz olive oil
- large pinch salt
- 50g/1¾oz crushed raw peanuts
- 1 spring onion, finely chopped
- 15g/½oz fresh coriander and flat leaf parsley mixed, finely chopped
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