Serves: 6 – Prep time: 10 mins – Cook time: 4 ½ hours plus 20 mins standing time
Cals per serving: 258 – Fat: 15g
Ingredients: 2kg (4 lb) lamb shoulder (with bone); Olive oil; ½ tsp ground cardamom; 1 tsp ground cinnamon; ½ tsp crushed chillies; salt and pepper; 3 cloves garlic, unpeeled; 1 long red chilli; 3 tblsp chopped fresh mint; Seeds from 1 pomegranate; Crushed or ground sumac; 2 tblsp pistachios
- Heat the oven to 150oC (gas mark 2). Rub the lamb with a little olive oil. Combine the cardamom, cinnamon, crushed chillies, salt and pepper and rub over the meat. Place in a roasting tin and add enough boiling stock or water to come to a depth of 5mm (¼ in), then add the garlic and whole long chilli. Cover with foil and cook for about 4 hours. Check every 30 minutes to make sure the stock hasn’t evaporated, adding more water if needed.
- Increase the oven temperature to 180oC (gas mark 4). Return the tin to the oven, uncovered, for a further 30 minutes. Remove and allow the lamb to rest for about 20 minutes.
- While the lamb is resting, if you wish to make a sauce to accompany the lamb, reduce the cooking liquid by a third by boiling it.
- Shred the warm meat and arrange on a platter. Stir through the chopped mint and top with pomegranate seeds. Sprinkle with a little sumac and the pistachios and season to taste.