Time to cook
Lamb shoulder- can be pulled apart
sea salt and freshly ground pepper
300 ml good chicken stock
200 ml white wine- or additional chicken stock, if you prefer
1 orange- peel and juice
1 large bunch of mint
3 cloves of garlic
2 tsp cumin seeds
2 tsp coriander seeds
2 tsp ground cinnamon
a touch of ground cardamon
Whichever way, make sure to leave the meat 1 hour at kitchen temperature before cooking.
Leave for 5 hours-middle of the oven- and NO touching.
I normally serve this ‘messy looking’ on a platter with fresh coriander leaves and pomegranate seeds drizzled on top.
Alternative place the meat directly on rice and drizzle with a tbsp of the cooking marinade over.