Harry's Lamb Shoulder Recipe
Harry's Ras El Hanout Slow-Braised Lamb Shoulder Recipe by Chef Taiaha Ngawiki
At Harry’s Deli, slow braising allows time and spice to work together, transforming humble cuts into deeply aromatic, tender dishes. Central to this recipe is Ras El Hanout, a traditional North African spice blend whose name translates to “head of the shop,” reflecting the finest spices a merchant has to offer. Each spice brings its own warmth and complexity, infusing the lamb over long, gentle cooking. The result is richly flavoured, fall-apart lamb, perfect for sharing alongside fresh, vibrant accompaniments.
Perfectly paired with Wirra Wirra’s The Angelus Cabernet Sauvignon.
Serves 4 people
Ingredients
Ras El Hanout Spice Mix
3 tsp ground cardamom
3 tsp ground cumin
3 tsp paprika
1 tsp ground nutmeg
1 tsp ground clove
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp ground fenugreek
2 tsp salt
Lamb Shoulder
1 whole lamb shoulder (approximately 1.5–2kg), sourced from a local butcher
4 cups water
1 cup red wine
To serve
Buckwheat and quinoa tabouleh
Greek yoghurt
Method
- Preheat oven to 125°C.
- Combine all Ras El Hanout spice mix ingredients in a bowl and mix well.
- Place the lamb shoulder in a large roasting dish and rub generously with the spice mix, ensuring it is evenly coated.
- Pour the water and wine into the base of the roasting dish.
- Cover the lamb with baking paper, then seal tightly with aluminium foil. Pierce 5–6 small holes in the foil to allow gentle ventilation.
- Place in the oven and braise slowly for 6–8 hours, or overnight, until the lamb is very tender and easily pulls apart with a fork. Alternatively, cook in a slow cooker on low for 6–8 hours.
- Remove from the oven and allow the lamb to rest briefly before serving.
- Serve warm with buckwheat and quinoa tabouleh and a generous spoon of Greek yoghurt.