Lamb cooked in yoghurt and cumin seed

Name: Lamb cooked in yoghurt and cumin seed
Ingredients: 3 Tbsp Cumin seeds; 1 Tbsp Chilli flakes; 1 Tbsp Flaky sea salt; 2 tsp Freshly ground black pepper; 1 ½ kgs Boned lamb shoulders, rolled (Main); 1 cup Greek yoghurt; ⅓ cup Olive oil

Jan Bilton

Food writer and cookbook author.

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Based on a recipe from Turkish Fire.

Ingredients

3 Tbsp	Cumin seeds
1 Tbsp	Chilli flakes
1 Tbsp	Flaky sea salt
2 tsp	Freshly ground black pepper
1 ½ kgs	Boned lamb shoulders, rolled (Main)
1 cup	Greek yoghurt
⅓ cup	Olive oil

Directions

Preheat the oven to 160C.
Lightly toast the cumin seeds. Combine with the chilli flakes, salt and pepper. Rub the lamb well with the yoghurt pushing it into any crevices. Sprinkle with the combined spices. Wrap securely in foil. Place in a roasting pan and cook for 2½ hours, until very tender. Remove from the oven and cover with a towel and rest for 20 minutes.
Place the meat on a platter and using 2 forks, pull the meat apart.
Great served with a bulghul salad and a mint salad. Or Turkish bread.