Ingredients
- Spinneysfood Coriander Seeds 2 tsp
- Spinneysfood Cumin Seeds 1 tbsp
- Whole cloves 1 tsp
- Spinneysfood Black Peppercorns 1 tbsp
- Spinneysfood Cinnamon Stick ½
- Cardamom seeds 1 tsp
- Fresh nutmeg, finely grated To taste
- Spinneysfood Fine Sea Salt 2 tsp
- Spinneysfood Mediterranean Extra Virgin Olive Oil 150ml
- Pitted dates 200g
- Garlic cloves, finely chopped 5
- Red capsicum, finely chopped 1
- Lamb shoulder, deboned 1.2kg
- Spinneysfood Fresh Parsley, finely chopped 1 tbsp
- Rice or flat bread To serve
Nutrition (Per serving)
- Calories 428
- Fat 26g
- Saturates 5g
- Protein 23g
- Carbs 28g
- Sugars 19g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Bedouin clay-baked lamb shoulder
Middle Eastern 45 Mins Prep · 300 Mins Cook
- Preheat the oven to 160°C, gas mark 3.
- To make the spice mix, toast the coriander, cumin, cloves, peppercorns, cinnamon and cardamom in a dry pan until fragrant. Grind to a coarse powder. Stir in the nutmeg powder and salt.
- Combine the olive oil, ground spices, dates, garlic and capsicum. Using a hand blender, blitz until smooth.
- Rub the spice mixture generously over the lamb shoulder. Wrap the lamb in two layers of parchment paper, followed by two layers of foil.
- Roll natural terracotta clay to a thickness of roughly 2cm. Place the wrapped lamb inside and completely seal the parcel with the clay. Make a few small holes in the clay to allow steam to escape.
- Transfer to a baking tray and lightly moisten the clay with water. Bake for 5 hours. Allow the clay to cool slightly before cracking it open.
- Scatter over the parsley and serve the lamb with rice or warm flat bread.