Ingredients
For the spice rub:
- In a bowl or jar, mix together and grind in a pestle and mortar
- Fennel seeds
- Caraway seeds
- Cumin and Coriander seeds
- Cinnamon
- Paprika or cayenne pepper
For the flatbreads:
- 300g plain flour
- A pinch of salt
- 150ml of water
- 2 tbsp of rapeseed oil
For the meat:
- 2 tbsp of rapeseed oil
- British lamb shanks, lamb shoulder or chopped leg of lamb
- 4 cloves of garlic (peel on)
- 100ml red wine
For the pink pickled onions:
- 2 red onions, thinly sliced
- 235 ml water
- 120ml distilled vinegar
- 235ml of apple cider vinegar or red wine vinegar
- 3 tsp of sea salt
- A pinch of chilli flakes
For the spiced cauliflower:
- 1 cauliflower
- The remaining spice rub 2 tbsp rapeseed oil
- 100ml of water
- 1 tsp of salt
Minted yogurt:
- 150g natural yogurt
- Zest and juice of half a lemon
- 1 small bunch of mint leaves, finely chopped
- Pinch of cumin
Method
- For the spice rub, put the spices into a pestle and mortar and grind; a rolling pin in a metal mixing bowl will do just as good a job.
- Rub about half of the spice mix over the lamb, put into a dish and cover with clingfilm. Pop into the fridge to marinade for at least four hours.
- Heat the rapeseed oil in a frying pan and seal the lamb before popping them into a heat-proof dish, add the cloves of garlic, pour over the red wine and bake at 160 degrees for 3-4 hours.
- For the spiced cauliflower, leave the cauliflower whole, drizzle with oil and rub in the spices and about a teaspoon of sea salt, add the water to the dish cover with foil and bake in the oven for the last hour of the meat’s cooking time.
- For the pink pickled onions, thinly slice the onions and put them into a sealable glass jar (Kilner style). Put all the vinegars, water, salt and chilli flakes into a pan and bring to the boil, simmer for a few minutes and then pour over the onions, poke them down with a fork and then seal the jar. Put straight into the fridge and leave for a couple of hours or up to a week.
- For the flatbreads, mix all the ingredients together then knead for about five minutes on a lightly floured worktop. Break into 6 or 7 balls of dough and roll out very thinly with a rolling pin.
- Heat a large frying pan (do not add any oil), then add one flatbread at a time. Cook for two minutes then turn over and cook the other side.
- Finally, mix together the yogurt, mint and lemon and pop in a jar in the fridge until you need to use it, then stir well before adding to the dish. Add a pinch of cumin before serving.
- Put all of the different elements on the table and let everyone dive in and help themselves.