PERSIAN SPICED PULLED LAMB

PERSIAN SPICED PULLED LAMB -

INGREDIENTS:

1 lamb shoulder, about 2kg

For the marinade:
1 large bunch coriander
1 large bunch mint
4 garlic cloves, peeled and grated
2 oranges, finely grated zest and juice
100 ml olive oil
1 tsp smoked sweet paprika
1 tsp ground cinnamon
1 tsp cayenne pepper
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
½ tsp ground black pepper
½ tsp ground cardamom seeds
½ tsp ground allspice

To serve:
200 g plain yogurt
mint leaves
Turkish flatbread or pitta bread

METHOD:

For the marinade: combine all the ingredients in a food processor and blend to a thick paste. Rub the marinade all over the lamb, place in a non-corrosive dish, cover and leave to marinate for up to 48 hours in the refrigerator.
Preheat the oven to 160C/140C fan/Gas 2½. Place the lamb in a roasting tin, add about 500ml of water and cover with foil. Bake for 4 hours, until the meat is very tender. Top the water up now and again as it evaporates to prevent burning, and remove the foil towards the end of the cooking time to colour the meat if necessary.
Leave the lamb to rest for 20 minutes, then pull the meat from the bones and serve in flatbreads with some yogurt and mint leaves.