There is little as pleasing to cook in the depths of the winter as a pot of enticingly fragrant, slow-braised meat. A shoulder of lamb is one of my favourite cuts; you, or a friendly butcher, will need to trim away its excess fat, a job that will reward you with an exquisite flavour that marries beautifully with bold spicing. Here, we travel to Morocco, with sweetly aromatic ginger, turmeric and cinnamon, and follow that with cardamom, cream and rhubarb for pudding. A sumptuous, colourful feast to stave off any February blues.
Moroccan lamb filo pie with honeyed carrots and almonds (pictured top)
Many elements of this dish, with its falling apart, richly seasoned lamb and carrots encased in crisp, golden pastry, can be m
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