Put the meat in the marinade the day before, so that the flavors absorb well into the thigh.
Peel an onion and put it in a food processor together with salt, pepper, cumin, ginger, cinnamon and olive oil. Run together until you have a thick puree that can be rubbed over the meat. Dilute with more oil as needed. You can also use the chopping bowl for the hand mixer if you have one.
Cover the meat and put it in the fridge for 12-20 hours.
Fry the thigh
Since the thigh is larger than a frying pan, it can be difficult to brown it. Therefore, place it in a refractory dish and pour in both juice and water. Place the mold relatively high in the oven and turn it to 250 degrees with the grill function / grill elements turned on. Now we only want to give the thigh a little color, so make sure it does not burn. Allow about 6-8 minutes, depending on the oven.
Turn the oven down to 75 degrees, normal over and under heat. Leave the oven door open for a few minutes for faster cooling. Then insert the mold next to the bottom of the oven and insert a baking thermometer into the thickest part of the thigh.
The lamb shank or kettle is finished when it has a core temperature of around 65 degrees (65-70 degrees for medium roast). Calculate approximately 4 hours, but be aware that this will vary.
For the juiciest result possible, let the cooked meat rest for 30 minutes before cutting into it. Serve with a Moroccan couscous salad and glazed carrots.
Recipe for couscous salad
Recipe for glazed carrots