Moroccan Hot Pot

  • SERVES 8
  • Rolled shoulder of lamb 2k
  • Green & black olives, pitted 150g
  • Dates or prunes, pitted 10
  • Anchoives, drained & rinsted, 1 tin
  • Juniper berries, crushed 6
  • Cumin seeds, 15ml
  • Black peppercorns 15ml
  • Bay leaves 3
  • Thyme, a bunch
  • Rosemary, small bunch
  • Flour for dough

Heat oven to 140C/fan. Put all ingredients into a casserole dish into which they fit snugly. Make a flour and water soft dough to seal the lid to the casserole. Put in oven for 3 hours.

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