Marrakesh-inspired lamb recipe
 Inspired by her travels to Marrakesh, Andi Oliver developed this melt-in-the-mouth spiced lamb recipe. 2kg/4lb 8oz lamb shoulder pinch saffron 2 sticks cinnamon2 tsp turmeric 1 tsp paprika 1 tsp smoked paprika 1 tsp cayenne pepper 2 star anise 3 fresh bay leaves 20g/¾oz fresh ginger, peeled and grated35g/1¼oz garlic, finely chopped 300g/10½oz red onion, finely chopped80g/2½oz butter, melted 80ml/2½fl oz olive oillarge pinch salt 2kg/4lb 8oz lamb shoulder pinch saffron 2 sticks cinnamon 2 tsp turmeric 1 tsp paprika 1 tsp smoked paprika 1 tsp cayenne pepper 2 star anise 3 fresh bay leaves 20g/¾oz fresh ginger, peeled and grated 35g/1¼oz garlic, finely chopped 300g/10½oz red onion, finely chopped 80g/2½oz butter, melted 80ml/2½fl oz olive oil large pinch salt 50g/1¾oz crushed raw peanuts 1 spring onion, finely chopped15g/½oz fresh coriander and flat leaf parsley mixed, finely chopped 50g/1¾oz crushed raw peanuts 1 spring onion, finely chopped 15g/½oz fresh coriander and flat leaf parsley mixed, finely chopped Method To make the lamb shoulder, gently warm 2.5 litres/4¼ pints water in a saucepan large enough to hold the lamb. Add the saffron and then the other spices, the bay, the ginger and garlic and salt. Bring to a simmer then gently lower the lamb into the pot, top with half the onions and cover with a lid. Simmer gently for 5–6 hours, until the meat is falling off the bone, keep an eye on the liquid level and add a little more each time it has reduced by half. Preheat the oven to 200C/180C Fan/Gas 6 and place the butter and oil in a roasting tin. Remove the lamb from the saucepan and transfer to the roasting tin. Baste the lamb all over with the butter and oil then roast for 30–40 minutes, until the lamb is crisp.Add the remaining onions to the lamb poaching liquid, bring to the boil then simmer for about 30 minutes, to make a sauce. Remove from the heat. To serve, toast the peanuts in a dry pan over a medium heat for 5 minutes. Remove the lamb from the oven, pull the meat from the bone and pile it onto plates to serve with the poaching liquid sauce. Scatter the nuts, spring onions and herbs on top. To make the lamb shoulder, gently warm 2.5 litres/4¼ pints water in a saucepan large enough to hold the lamb. Add the saffron and then the other spices, the bay, the ginger and garlic and salt. Bring to a simmer then gently lower the lamb into the pot, top with half the onions and cover with a lid. Simmer gently for 5–6 hours, until the meat is falling off the bone, keep an eye on the liquid level and add a little more each time it has reduced by half. To make the lamb shoulder, gently warm 2.5 litres/4¼ pints water in a saucepan large enough to hold the lamb. Add the saffron and then the other spices, the bay, the ginger and garlic and salt. Bring to a simmer then gently lower the lamb into the pot, top with half the onions and cover with a lid. Simmer gently for 5–6 hours, until the meat is falling off the bone, keep an eye on the liquid level and add a little more each time it has reduced by half. Preheat the oven to 200C/180C Fan/Gas 6 and place the butter and oil in a roasting tin. Preheat the oven to 200C/180C Fan/Gas 6 and place the butter and oil in a roasting tin. Remove the lamb from the saucepan and transfer to the roasting tin. Baste the lamb all over with the butter and oil then roast for 30–40 minutes, until the lamb is crisp. Remove the lamb from the saucepan and transfer to the roasting tin. Baste the lamb all over with the butter and oil then roast for 30–40 minutes, until the lamb is crisp. Add the remaining onions to the lamb poaching liquid, bring to the boil then simmer for about 30 minutes, to make a sauce. Remove from the heat. Add the remaining onions to the lamb poaching liquid, bring to the boil then simmer for about 30 minutes, to make a sauce. Remove from the heat. To serve, toast the peanuts in a dry pan over a medium heat for 5 minutes. To serve, toast the peanuts in a dry pan over a medium heat for 5 minutes. Remove the lamb from the oven, pull the meat from the bone and pile it onto plates to serve with the poaching liquid sauce. Scatter the nuts, spring onions and herbs on top. Remove the lamb from the oven, pull the meat from the bone and pile it onto plates to serve with the poaching liquid sauce. Scatter the nuts, spring onions and herbs on top.