Directions
- 1Cut the lamb shoulder into smaller pieces.
- 2Add ghee to the baking tray.
- 3Add the cut lamb pieces to the baking tray.
- 4Season the lamb with salt.
- 5Season the lamb with 7 spice.
- 6Season the lamb with paprika.
- 7Season the lamb with cumin.
- 8Mix the lamb with the spices.
- 9Add eshallots and garlic cloves to the tray.
- 10Add diced tomatoes, cut capsicum, and cut carrots to the tray.
- 11Mix all the vegetables in the tray.
- 12Add 7 spice, paprika, and cumin to the vegetables.
- 13Add the lamb back into the tray with the vegetables.
- 14Dilute Turkish red pepper paste with 1 cup of water and pour over the ingredients in the tray.
- 15Add fresh bay leaves to the tray.
- 16Drizzle pomegranate molasses over the ingredients.
- 17Cover the tray with baking paper.
- 18Cover the tray with aluminum foil.
- 19Bake for an hour.
- 20Remove the baking paper and foil, then bake for another 10 minutes to thicken the sauce.
- 21Serve with Lebanese rice and garnish with chives.
Ingredients
- 1.5 kg boneless lamb shoulder
- 2 small capsicum
- 3 carrots
- 2 large tomatoes
- Eshallots
- 6 cloves of garlic
- Ghee
- 1 heaped tsp 7 spice
- 1 heaped tsp paprika
- 1 heaped tsp cumin
- Turkish red pepper paste
- 1 cup water
- Fresh bayleaves
- Salt
- EVOO
- 1 tbs pomegranate molasses
Equipment
cutting boardknifelarge bowllarge baking traywooden spoonsmall bowlbrushbaking paperaluminum foilplate
Tips
- You can put all ingredients in a tray (without ghee), massage well, cover and bake for an hour, then remove baking paper and foil and cook for another 10 minutes to thicken the sauce.
- Using ghee is preferred for a more delicious outcome.
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