Moroccan-Style Pulled Lamb Shoulderwith Jewelled Couscous & Mint Yogurt

Lamb Shoulder

1. 1

   In a large bowl, combine minced garlic, ground cumin, ground coriander, cinnamon, smoked paprika, lemon zest, olive oil, salt, pepper, and the finely chopped preserved lemon to form a paste.

   Kitchen notes · Added by ReelsMeals: Spices and aromatics form a thick paste. Mix thoroughly so the seasonings are evenly dispersed.

2. 2

   Rub the paste all over the bone‑in lamb shoulder, making sure to coat the sides and any crevices.

3. 3

   Place the seasoned lamb in the slow cooker, then add the sliced onion, chopped carrot, and pour in the stock.

4. 4

   Cover and cook on low for 4 hours (or until the meat is fork‑tender), maintaining a temperature of about 212°F.

   Kitchen notes · Added by ReelsMeals: Lamb is fork-tender. Keep the cooker covered during cooking.

5. 5

   Pre‑heat a conventional oven to 425°F.

6. 6

   Transfer the cooked lamb to a roasting pan and roast for 15 minutes, or until the exterior is nicely browned and slightly crisp.

   Kitchen notes · Added by ReelsMeals: Lamb exterior is browned and slightly crisp.

7. 7

   Remove from the oven and let rest for 10 minutes before pulling the meat apart with two forks.

Jewelled Couscous

8. 8

   Place the couscous in a large heat‑proof bowl.

9. 9

   Pour the boiling stock (or water) over the couscous, add a pinch of salt, and stir briefly.

10. 10

    Cover the bowl tightly with a lid or plastic wrap and let it sit for 5 minutes, allowing the grains to absorb the liquid.

11. 11

    Fluff the couscous with a fork, then stir in the raisins, chopped apricots, chopped mint, chopped coriander or parsley, pomegranate seeds, sun‑dried tomatoes, and the roughly chopped toasted nuts.

12. 12

    Season with lemon juice, drizzle with olive oil, and adjust salt to taste. Keep covered until ready to serve.

Mint Yogurt

13. 13

    In a small bowl, combine the Greek yogurt, finely chopped mint, lemon juice, a pinch of salt, and the grated garlic.

14. 14

    Stir until smooth and creamy. Refrigerate until needed.

Main method

15. 15

    Prepare the lamb shoulder as described in the "Lamb Shoulder" component, then slow‑cook and finish it in a hot oven.

16. 16

    While the lamb is cooking, prepare the jewelled couscous following the steps in its component; keep it covered and warm.

17. 17

    Mix the mint yogurt according to its component instructions and set aside.

18. 18

    When the lamb is rested, pull the meat apart into large, tender shreds.

    Kitchen notes · Added by ReelsMeals: Lamb separates into large, tender shreds. Pull the meat apart with two forks as directed.

19. 19

    Plate a generous portion of couscous on each serving dish, creating a shallow well in the center.

    Kitchen notes · Added by ReelsMeals: Couscous forms a shallow well on each plate.

20. 20

    Spoon the pulled lamb over the couscous, allowing juices to mingle with the grains.

    Kitchen notes · Added by ReelsMeals: Pulled lamb and its juices sit over the couscous.

21. 21

    Drizzle the mint yogurt around the plate or dollop on top for a cooling contrast.

    Kitchen notes · Added by ReelsMeals: Mint yogurt is distributed around or over the lamb.

22. 22

    Garnish with extra fresh mint leaves, a sprinkle of pomegranate seeds, and a drizzle of olive oil if desired.

    Kitchen notes · Added by ReelsMeals: Garnish is scattered across the plated dish.

23. 23

    Serve immediately while the lamb is still warm and the couscous is fluffy.