Pot Roast Lamb~holiday cuisine

 

Ingredients:

A- herbs

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

Steps-

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 .

Tips: serve with sour cream ,lemon juice and hot sauce as desired .