Persian style Slow cooked lamb in cranberry juice

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.