“We will produce safe, legal, sustainable quality halal food that complies with halal requirements and is independently approved by reputable halal certification bodies” – view our Halal Policy.


Moroccan-Style Slow-Cooked Mutton

Lamb Serves 6-8

This Ramadan AHDB & Shazans have been tasked to provide Iftar meals for the presenters at British Muslim TV, they have enlisted the help of Mr Tee and halal hangouts and their head chef Gregg to deliver 30 different recipes that you can try at home.

The recipes cover all ranges of occasions from hosting a meal for friends and family to quick recipes for those last minute Iftars. Using Lamb, Chicken and Beef from the British isles, prepared by Chef Gregg giving all recipes a British twist.

We will be preparing amazing dishes from around the world to ignite your creativity, tantalise your taste buds and get you cooking this ramadan. Whats more is we will be serving these up to the team at BMTV to keep them powered up well into the night.

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  • Preparation 15 minutes
  • Cooking time: 4 hours


1.8kg whole bone-in mutton or lamb shoulder

3 large garlic cloves, peeled and finely chopped

1 x 4cm piece fresh root ginger, peeled and grated

2 teaspoons oil

2 tablespoons ras el hanout spice mix

5-6 small red onions, peeled and halved

1 red chilli, deseeded and finely sliced

Zest and juice of 1 large lemon

Zest and juice of 2 oranges

100ml prepared pomegranate molasses

750ml hot vegetable stock

1 tablespoon tomato purée

250g wholegrain couscous or basmati rice

50g dried barberries or raisins

Small handful freshly chopped mint or coriander

2 tablespoons pistachios or toasted almonds, roughly chopped

Rose petals, to garnish (optional)

Pomegranate seeds, to garnish


  1. Preheat the oven to 160°C, 140°C Fan, Gas Mark 3.
  2. Place the mutton on a chopping board and make several slits all over the surface with a sharp knife. Season.
  3. Line a large non-stick roasting tray with foil, including enough to cover the joint when added.
  4. In a small bowl mix together the garlic, ginger, oil and ras el hanout spice mix. Rub the mix all over the joint and transfer to the roasting tray along with the onions.
  5. Sprinkle the chilli, zest and juice of the lemon and oranges over the joint.  Drizzle over the pomegranate molasses.
  6. Mix together the stock and tomato purée and pour over the joint.
  7. Cover with baking parchment then the foil, and roast in the oven for 4 hours, turning from time to time until the meat falls away from the bone. 20 minutes before the end of the cooking time add couscous or rice, plus barberries or raisins.
  8. Remove from the oven, garnish with the herbs, nuts, pomegranate seeds and rose petals (if used).
  9. Serve with flatbreads and a selection of salads.

Meat can bought at Shazans counters operating by Shazans Fresh Halal Market in select Tesco stores & Shazans Select in Morrisons. Or alternatively, Shazans pre-pack available at most retailers.

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