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Spices:

  • Nutmeg powder 6 g
  • Cumin powder 6 g
  • Coriander powder 6 g
  • Chilli flakes 4 g
  • Paprika Powder 6 g
  • Turmeric, powder 2 g
  • Black pepper, crushed 10 g
  • Garlic, paste 50 g

Lamb:

To Serve:

  • Basmati rice, cooked 2 kg
  1. Spices:

    • Mix all spices together and store in airtight container.
  2. Lamb:

    • In a mortar pestle add the Shuwa spice mix, 3 Knorr Chicken Stock Cubes and clarified butter and grind till a smooth paste.
    • Rub the lamb shoulders with paste and marinade overnight.
    • Preheat the oven to 160°C.
    • The next day wrap the shoulders in the banana leaf and place in baking tray.
    • Heat the water and dissolve in 1 Knorr Chicken Stock Cube and pour into the bottom of the baking tray then cover with foil.
    • Place in oven and roast for 2.5 hours. Remove the foil and roast for a further 30 min then remove from oven and rest for 10 min.
  3. To Serve:

    • Place the wrapped shoulders on the cooked basmati rice and serve with ghee, dates and spicy. Arabic tomato salsa (Daqoos) on the side.
    • At the table cut open the banana leaf so the aromas are released in front of you guests.