Ingredients1 shoulder of mature lamb 2 tsp sea salt 2 tbsp olive oil 2 tbsp Parva Spices baharat or if you would like to make your own spice mix: 1 teaspoon black peppercorns 1 teaspoon coriander seeds 1 small cinnamon stick, coarsely chopped ½ teaspoon whole cloves ½ teaspoon ground allspice 2 teaspoons cumin seeds 1 teaspoon cardamom seeds ½ whole nutmeg, grated
- Place all the spices in a spice grinder or mortar and grind until a fine powder is formed. This should be just about the correct amount needed for the recipe but if you do have any leftover store in an air tight container where it will keep for about 8 weeks.
- Preheat oven to 220°C/Gas Mark 7
- Add 2 tbsps of the baharat to the olive oil and sea salt and mix together to form a paste.
- Lightly score the skin of the lamb with a sharp knife, just shallow slashes, no need to go deep. Rub half the spice paste all over the lamb shoulder, underneath as well as on top, and especially into the cuts. Put into a large roasting tin and pop in the oven to roast for 30 minutes.
- After 30 minutes take the lamb out and turn the heat down to 120°C/Gas Mark ½. Smother the remaining spice paste over the lamb using a spatula or spoon. Add a glass of water to the roasting pan (do not pour it over the lamb!), cover with foil and pop back in the oven to slow cook for 6 hours or until the meat is falling off the bone. It’s worth checking halfway through and adding another glass of water if necessary.
- Transfer the lamb to a warm serving plate. Skim the excess fat off the juices in the tin. Tear the meat into thick shreds and serve with the juices spooned over.