Ingredients:

• 2 whole lamb shoulders                          
• 2 tablespoons fresh ginger, grated
• 2 tablespoons cumin                                
• 2 tablespoons coriander
• 4 tablespoons turmeric                          
• 2 whole lemon, juiced and zested
• 1 bunch fresh cilantro                            
• 3 cloves garlic
• 1 teaspoon sea salt                                    
• olive oil
• 4 tablespoons water

Preparation:

1. Use only the stalks of the fresh cilantro, chop as finely as you can. Put into a bowl.
2. Add the lemon zest and juice, salt, fresh garlic, cumin, coriander, turmeric and fresh ginger.
3. Add enough olive oil to make a thick paste.
4. Cut large slits in the lamb all around the bone and stuff the paste inside the lamb.
5. Rub it all over the outside as well.
6. Place the lamb so that it fits tightly inside a baking dish and put the water into the bottom of the pan.
7. Cover very tightly with foil so that no moisture will escape.
8. Put into a 375°F oven and cook for 4-5 hours. When done, the meat should fall apart very easily.
9. Pull it all off the bone and set aside, covered. Drain off the oil (in a fat separator if you have one) and use the remaining liquid as a sauce.
10. Before serving, put the meat onto a serving dish and pour the sauce over the top.