I managed to write two blog posts last year. Truly pathetic and when I look at what other people have accomplished pretty shaming.
But work has been busy, so busy I have failed to take even half my annual leave allowance. So I am going to manage some days off in the Spring, spend some time with Em and cook a new dish every week.
I started on New Years’ Eve, Nick was keen to have kebabs and I happily obliged , this was my version though a very long and slow cooked spiced lamb shoulder, crunchy kebab salad you can’t really mess with a classic and creamy crunchy mint yogurt.
1 tbsp of whole coriander seeds
1 tbsp of garlic powder
1 tbsp of chilli flakes
1 tbsp of paprika
1 tbsp of sumac
1/2 preserved lemon finely chopped
2 tbsp of pomegranate molasses
1 large lamb shoulder
2 large onions roughly chopped
1. Toast all the dry spices
2. Mix with the preserved lemon and pomegranate molasses
3. Rub all over the lamb shoulder
4. Leave in the fridge overnight
Place in slow cooker on low for 8 hours you can leave it as long as 12 hours
Turn the lamb over halfway through.
You can pull the lamb apart with a fork, the onions will have practically dissolved into the juices.
Perfect for filling a warmed pitta bread, stuffed with kebab salad ( Shredded white cabbage mixed with shredded white onion, chopped tomato and dressed with lemon juice.) , topped with yogurt mixed with mint sauce and finely chopped cucumber.