slow braised lamb shoulder with preserved lemon and spices

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Slow-braised lamb shoulder with preserved lemon and spices

Lamb shoulder is slow-braised with a preserved lemon spice paste, then cooked low and slow for meat so tender it falls from the bone.

2 tsp cumin seeds

1 large preserved lemon, peel only, roughly chopped

1 red onion, roughly chopped

1 garlic bulb, cloves peeled and roughly chopped

1 tsp ground cinnamon

1 small bunch coriander, leaves and stems roughly chopped, plus extra to serve

2 tbsp olive oil

1 large lamb shoulder (1.5-1.8kg)

1 tbsp pomegranate molasses

Lemon wedges to serve (optional)

For the tahini sauce

200g greek yogurt or dairy-free alternative

2 tbsp tahini paste (we used Belazu)

1 garlic clove, crushed

2 tsp lemon juice

Meals & Dishes

Ingredients