ground ginger,ground coriander,black peppercorns,nutmeg,
fenugreek seeds, sumac,1 tbsp each(all pounded)
anise seed ,ground cinnamon and fennel seeds -1 tsp ( all pounded)
1 head garlic 5-6 shallots ( chop and pound) 1 cup of fresh mince coriander
B- Lamb Shoulder – 3.5 ..3.7 lbs
C- 5-6 carrots, a handful of fresh thyme, some coriander
D- 2 box beef broth 900 ml each
E-1 cup of fresh tomato sauce
1 :pound all herbs till fine, season the lamb with 2 tbsp sea salt and herbs all over.
2: sauté garlic and shallots with some ( 2-3 tbsp )olive oil till fragrant onto an iron oven pot
and brown the lamb all sides..
add tomato sauce and heat about 2-3 minutes
3: add beef broth ,bring to boil with medium high heat.
4: preheat oven 350 F…..
a-Put a tight lid on the iron oven pot and transfer to the oven.
b-Cook for about 2 hours , take out from oven, add the carrots, thyme , coriander and return to the oven for 45-50 minutes.
Then remove the lid and cook for a further 15 -20 minutes, or until the lamb has browned.
5:Transfer the lamb to a warm serving platter ,cover with tin foil and a dish towel and leave to rest for 10 to 15 minutes.
6:thicken the juice with corn flour and pour over the dish,carve the meat thickly ,
sauce spooned over it and serve .