Moroccan lamb filo pie and rhubarb panna cotta

Slow-braised meat is especially pleasing to cook in the depths of winter. A trimmed shoulder of lamb rewards patient cooking with an exquisite flavour that suits bold spicing; here the savoury dish draws on sweetly aromatic ginger, turmeric and cinnamon, followed by cardamom, cream and rhubarb for pudding.

The result is a sumptuous, colourful feast to stave off any February blues. Many elements of the Moroccan lamb filo pie can be prepared the day before, and the flavours improve with time. Cut the boned shoulder into six to eight pieces, season and brown in butter (with a dash of oil if you like) in two batches, then sweat onions with ground ginger, cinnamon, turmeric and saffron.

Return the lamb, add enough water to come almost to cover and simmer very gently for 90 minutes, turning the pieces once or twice. Sauté the carrots in butter with honey until caramelised, add them to the casserole and simmer uncovered for a further 30–60 minutes until the sauce has reduced and the carrots are just cooked.

Morocco

moroccan lamb, filo pie, panna cotta, rhubarb, lamb shoulder, braised lamb, ginger, turmeric, cinnamon, saffron