Ingredients
- 1 1/2 tbsp ground cumin
- 1 1/2 tbsp ground coriander
- 1 1/2 tbsp paprika
- 2 tsp ground cardamonor sub with ginger
- 1 tbsp salt
- Black pepper
- 3 tbsp olive oil
- 3 garlic clove sminced
- 1.5-2 kg1/3-4 lb lamb shoulderbone in, trimmed of excess fat
- 3/4 cup water
- 1-2 tbsp olive oil
- Lemonhighly recommended
- Fresh coriander/cilantro leavesoptional - recommended
- Yoghurtoptional
Instructions
- Preheat oven to 150C/300F.
- Combine the Spice Mix ingredients in a small bowl. Set aside 1 1/2 tbsp of the Spice Mix for later (to pan fry the lamb).
- Add the olive oil and garlic into the Spice Mix, then rub all over the lamb.
- Place the lamb on a roasting rack set in a roasting dish (Note 1). Pour the water in the base of the dish. Cover with a lid or double layer of foil.
- Roast for 3 1/2 hours or until the meat is tender enough to pull off with a fork.
- Remove the lid. Turn the oven up as high as it will go and roast for 15 20 minutes until the lamb is browned.
- Remove the lamb from the oven. Allow to rest for 20 minutes, then shred coarsely with two forks.
- Skim excess fat off the juices in the roasting dish then set aside. (Note 2)
