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Slow-roast shoulder of mutton with chickpeas, orange, cumin and garlic
Serves 6 Starters and mains
Ingredients
- 2.5kg mutton shoulder
- 2tbsp extra virgin olive oil
- 2 onions, finely sliced
- 350g dried chickpeas, soaked overnight, then drained
- 500ml beef stock
- 6 garlic cloves, finely sliced
- 1 medium-hot chilli, thinly sliced
- 3tsp cumin seeds, toasted and crushed
- 3tsp coriander seeds, toasted and crushed
- 1tsp fenugreek seeds, toasted and crushed
- zest and juice 1 orange
- 4 rosemary sprigs
- bunch flat-leaf parsley, chopped
Method
Preheat the oven to 200C/ 180C F/Gas 6. Sit the mutton in a large, deep roasting tray. Trickle half the olive oil over and season generously with salt and pepper. Cook for 20–30 minutes so that it takes on some colour.
Pour the remaining oil into a pan, add the onions, season with a little salt and pepper, then cook, stirring occasionally, for around 6 minutes until they are beginning to soften. Add the drained chickpeas and cook with the onions for a further 5 minutes. Add the stock and bring to a gentle simmer.
Remove the roasting tray from the oven and lift the mutton shoulder out on to a plate. Add the chickpea mixture to the roasting tray along with the garlic, chilli, spices, orange zest and rosemary sprigs.
Season, give the tray a shake to even them out, then put the mutton back in. Cover the tray with foil or baking paper – this will help to seal in all the steam as the meat cooks.
Reduce the oven to 150C/ 130C F/Gas 2, set the tray in the middle of the oven and cook slowly for 4–5 hours. To test if the meat is cooked, lift away the foil and make sure the meat is coming away from the bone – it should be fork-tender.
Scatter the flat-leaf parsley over the tray, then drizzle the orange juice over. Taste and adjust the seasoning if required, then serve with a selection of vegetables or a sharply dressed salad.
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