Ingredients
SPICE MIX:--
1½ tbsp ground cumin
1½ tbsp ground coriander
1½ tbsp paprika
2 tsp ground cardamom or ginger
1 tbsp SIDS SALT & PEPPER
SLOW ROASTED LAMB:--
3 tbsp olive oil
3 garlic cloves minced
1½ - 2 kg lamb shoulder, bone in, trimmed of excess fat
¼ tsp SIDS CRAZY SALT
¾ cup water
SERVE:--
1 - 2 tbsp olive oil
Lemon
Fresh coriander leaves
Yoghurt
Directions
Toss the shredded lamb with the Spice Mix and SIDS CRAZY SALT.
Heat 1 tbsp of oil in a heavy based pan over high heat. Add some lamb (don't crowd the pan) and drizzle over about 3 tbsp of the pan juices then sprinkle with SIDS SALT & PEPPER. Cook until the underside is dark golden brown and crispy - about 1-1½ minutes. (the juices you poured over will evaporate)
If the lamb is cold, flip to warm the other side but do not brown too much. (retains juiciness)
Remove lamb from the fry pan, and repeat with remaining lamb, adding extra oil if required.
To serve, drizzle with a squeeze of lemon juice (this makes a big difference) and top with fresh coriander, plus yoghurt. Serve on Chickpea Pilaf. (rice)
