How to Cook Lamb With Moroccan Spice

Lamb

• 3 - 4 pounds of American Lamb shoulder cut into 4 equal chunks
• 1 tablespoon olive oil

Moroccan Spice (use half this amount only)

• 1 tablespoon salt
• 1 tablespoon pepper
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 tablespoon paprika
• 1 teaspoon allspice
• 1 tablespoon oregano
• 1 teaspoon Turmeric

Sweet and Spicy Sauce

• 1 onion diced large Spanish onion
• 2 cloves garlic
• 1 bay leaf
• 1 cardamom pod
• 2 tablespoons fig balsamic vinegar any balsamic vinegar works too
• 1 cup figs fresh and cut in half or 1/2 cup dried figs diced
• 4 red chillies who or use less or swap for any type of spicy pepper
• 1 1/2 cup water stock or wine

Serve

• 3 cups cooked Moroccan herbed couscous
• fresh mint
• Extra red chillies