Moroccan one pot lamb

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Prep time:

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Serves: 4

By kasbah72



  • 100g flour (for the dough)

  • 3 bay leaves

  • 1 tbsp cumin seeds

  • 6 juniper berries crushed

  • 1.5kg shoulder of lamb

  • 1 bunch rosemary

  • 1 jar anchovies drained and rinsed

  • 1 bunch thyme

  • 1 tbsp black peppercorns

  • 1 handful unpitted green and black olives

  • 6-8 dates pitted if you like


  1. Heat oven to 180C/Gas Mark 4. Put the lamb into an ovenproof pot into which it fits snugly.
  2. Add olives/dates/anchovy fillets. Most anchovies will melt into the dish and give all the saltiness you need so don't have to season.
  3. Add juniper berries, cumin and peppercorms and tuck herbs around lamb.
  4. Make a rope of dough to seal the pot - mix plain flour with enough water to make a soft dough. Knead until just smooth. Massage out into a rope shape and put this around the rim of the dish. Then put the lid on so it squishes into the dough to make a complete seal (means all the steam from meat stays in and gets reabsorbed so lamb stays incredibly juicy). Could add double layer of parchment instead but dough looks so impressive!
  5. Press dough tightly into place so fills all gap between lid and pot.
  6. Put in the oven and turn the heat down to 160C/Gas Mark 3.
  7. Leave for 3 hours. When you take it out, crack the dough first so you don't get blasted by steam. Serve straight from pot. Serve with couscous, rice or flatbread.

Handy Hint

I sometimes add lemon zest or orange peel too which give delicious variations. You could also swap dates for prunes etc.

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Main Course

  • Autumn

  • Winter

  • Fish

  • Meat

  • Make Ahead

  • lamb

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Your comments

  • kasbah72 08/03/11 11:26

    The lamb literally falls off the bone as it is so succulent. Even though you haven't added any liquid, this amazing sauce has been created. I always do this in the oven although I am sure the slow cooker would work just as well. This the perfect dish for when you want to look like an amazing cook and yet are really just throwing a whole load of things in the pot! Oh, and you could always use a double layer of parchment paper instead of the dough seal. It doesn't work quite as well or look quite as dramatic but it does the job if you need to save even more time.