In this recipe, local, organic lamb shoulder is rubbed in a blend of Moroccan spices before being seared and slow-cooked with tomatoes, chickpeas and apricots until the lamb is fall-off-the-bone tender.
Toast your cumin, coriander and fennel seeds in a dry pan. Grind to a coarse powder in a mortar and pestle.
Mix the toasted spices with the cayenne, salt and freshly ground black pepper.
Rub the spice mixture all over the outside of the lamb shoulder.
Heat half of the oil in a large casserole dish (or saute pan) and sear the outside of the lamb all over. Set aside, or place in a slow cooker, if using.
Heat the remaining oil in the casserole dish and saute the onions with any spice mixture which may be left in the bowl. Cook the onions for approximately five minutes, until softened.
Add the lamb stock and deglaze the pan, scraping up any tasty browned bits leftover from browning the lamb.
Add the tomato puree, chopped tomatoes, cinnamon sticks, ginger, lemon zest, chickpeas and apricots.
Return the browned lamb to the casserole dish, or add the liquid ingredients to the slow cooker.
Slowly cook the lamb in the centre of the oven for 3.5-4 hours, or set the slow cooker for 8 hours on low.
Serve the lamb whole, or shredded mixed into the sauce and garnished with fresh coriander leaves.