Check out Blake Proud's recipe:
Ingredients:
For the Lamb:
1.5–2 kg lamb shoulder
3 tbsp olive oil
4 garlic cloves, minced
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground cinnamon
1 tsp smoked paprika
½ tsp ground turmeric
2 tbsp honey
1 tbsp Worcestershire sauce
Juice of 1 lemon
1 cup beef or lamb stock
1 cup dried apricots, halved
½ cup raisins or sultanas
½ cup dried figs or prunes, chopped
Salt & black pepper
For the Herbed Rice:
2 cups basmati rice
3 ½ cups water or stock
1 cinnamon stick
½ tsp ground cardamom (optional)
½ cup slivered almonds or pistachios, toasted
½ cup fresh herbs (mint, coriander, parsley), finely chopped
2 tbsp butter or olive oil
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Instructions:
Step 1: Prepare & Slow-Cook the Lamb
1. Preheat oven to 150°C (300°F).
2. Mix cumin, coriander, cinnamon, paprika, turmeric, salt, and black pepper in a bowl. Rub this all over the lamb along with olive oil, garlic, honey, Worcestershire sauce, and lemon juice.
3. Place the lamb in a baking dish or Dutch oven. Pour in the stock and scatter the dried fruit around the meat.
4. Cover tightly with foil or a lid and roast for 4–5 hours, basting occasionally, until the lamb is fall-apart tender.
5. Remove the lamb, shred it with two forks, and mix it with the juices and dried fruit.
Step 2: Make the Herbed Rice
1. Rinse the basmati rice under cold water until the water runs clear.
2. In a saucepan, bring water or stock to a boil. Add the rice, cinnamon stick, and cardamom. Reduce to a simmer, cover, and cook for 12–15 minutes.
3. Remove from heat, let it sit for 5 minutes, then fluff with a fork. Stir in butter or olive oil, fresh herbs, and toasted nuts.
Step 3: Assemble & Serve
Serve the pulled lamb over the fragrant herbed rice, spooning over some of the juices and dried fruit.
Garnish with extra nuts, fresh herbs, and a drizzle of lemon juice or pomegranate molasses for a fresh, zesty finish.
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