Slow-cooked lamb
In the run up to Mother's Day Nadia Salwalha shows us how to make her mum's favourite dish of slow-cooked lamb.
(Serves 6)
Ingredients:
6 garlic cloves, chopped2 tsp ground cinnamon2 tsp ground cumin1 tsp of sea salt2 tsp black pepper2 tbsp Baharat spice1 1⁄2 kg bone-in lamb shoulder joint2 onions, cut into wedges200ml lamb stock
For the potatoes:
6 medium roasting potatoes2 tbsp of oilMelted butterSalt and pepper
Method:
Put the garlic, cinnamon, cumin seeds, salt and black pepper and Baharat spice in a mini blender and blitz to a paste
Put the lamb in a large roasting tin and make small cuts with the tip of a sharp knife all over it. Tip the marinade over the top and massage all over the lamb. Leave for 24 hrs in the fridge, or up to two days.
Remove the lamb from the fridge 1 hour before cooking. Heat the oven to 160C/140C fan/ gas 3.
Scatter the onions around the lamb, tucking some underneath. Pour the lamb stock around the lamb not on it . Cover the lamb with foil and cook slowly for 4 - 5 hrs untilthe meat is falling off the bone.
Meanwhile, to make the potatoes, preheat the oven to 220C/430F/Gas 7 and either peel the potatoes or leave the peel on and scrub well Make small slices ¾ of the way through each potato, all along it. Heat the oil in a baking tray. Brush surface of the potato with melted butter, sprinkle with salt and pepper then put them in the hot fat. Roast in the oven for 45-60 minutes or until golden.