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Okendo: Rated Excellent - 4.8 out of 5
SIMMER RECIPE
3hrs 10mins
medium
Servings: 4
Lamb Baharat
3hrs 10mins
medium
Servings: 4
Ingredients
- 1kg lamb shoulder
- 3 tbsp baharat
- 6 tbsp vegetable oil
- 2 onions, chopped
- 1 small handful of peppercorns
- 4 bay leaves
- ½ tsp salt
- 1296g (4 pouches) Borough Broth Grass-Fed Organic Lamb Bone Broth
Regular price
£6.15
Regular price
Sale price
£6.15
Unit price
/
per
Instructions
- Preheat the oven to 180 degrees C. Brown the lamb shoulder in a hot cast iron skillet, then transfer it to a plate and let cool.
- Rub the baharat and salt all over the lamb. Place the lamb in a deep roasting pan along with the onion, bay leaves and peppercorns. Pour over the stock and cover the pan tightly with foil. Roast for 2 ½ hours.
- Make the greek yogurt sauce: a couple tablespoons of greek yogurt and one garlic clove, minced, and a handful of chopped fresh mint leaves.
- Serve over rice, topped with the greek yogurt mint sauce.
