This may seem a bit fiddly, but each part only takes a short time to make and can be easily put together whilst you are doing other things in the kitchen. The dressing and the onions keep well so you could make these ahead of time and keep them in the fridge. Make a bigger batch of the flatbread dough and pop the rolled-out discs in the fridge until you are ready to use them!
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
- 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
- 150g natural yogurt
- Zest and juice of half a lemon
- 1 small bunch of mint leaves, finely chopped
- Pinch of cumin
- 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.