Category: recipes
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:
- Use only the stalks of the fresh cilantro, chop as finely as you can. Put into a bowl.
- Add the lemon zest and juice, salt, fresh garlic, cumin, coriander, turmeric and fresh ginger.
- Add enough olive oil to make a thick paste.
- Cut large slits in the lamb all around the bone and stuff the paste inside the lamb.
- Rub it all over the outside as well.
- Place the lamb so that it fits tightly inside a baking dish and put the water into the bottom of the pan.
- Cover very tightly with foil so that no moisture will escape.
- Put into a 375°F oven and cook for 4-5 hours. When done, the meat should fall apart very easily.
- 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.
- Before serving, put the meat onto a serving dish and pour the sauce over the top.