Ingredients
1 Shoulder of Lamb (bone in)
4 Onions
1 Tablespoon of olive oil
10 cloves of garlic
2 inch piece of ginger (grated on microplane/minced)
1 tablespoon ground coriander.
1 tablespoon ground cumin
1 carton of CORE Cranberry Juice
Pinch of Saffron (bloomed over icecube)
Fresh Parsley to serve
Salt and Pepper
Method
Saute onions, garlic and ginger until soft, add spices and fry until fragrant.
Transfer to oven tray with sides.
Place over Lamb Shoulder, season with salt and pepper and pour in CORE Cranberry Juice
Foil over and cook on 160C for around 4-6 hrs depending on size of shoulder.
Remove from oven when tender, rest lamb while you reduce sauce if needed, stir in saffron water, season to taste and serve with the lamb. Goes well with the persian rice dish, Tahdig or plain steamed rice and salads.