Aromatic Slow-Braised Lamb

1.5Kg lamb shoulder on the bone
2 cloves garlic, peeled
4 tsp coriander seeds
3 tsp cumin seeds
2 tbsp olive oil
1 tsp cinnamon
1 tsp ground all spice
A pinch of cayenne
300ml red wine
Sea salt

Place the lamb in a large dish. Crush the garlic, cumin and coriander seeds with 1 tbsp of sea salt and the olive oil with a pestle and mortar to make a coarse paste. Mix in the remaining spices, then rub this mixture all over the lamb. Cover with clingfilm and refrigerate, ideally overnight.

Preheat the oven to 160C/Gas Mark 3. Transfer the lamb to a roasting tin, add the wine and covet tightly with kitchen foil. Cook for 3 hours, then remove the foil. If there is still a lot of liquid in the tin, tip some off. Cook for a further hour. The lamb is ready when the skin is crispy and the meat is almost falling off the bone. To serve, place the lamb on a platter and shred the meat from the bone.

Sharing is caring!