6 persons
25 minutes
3h30 cooking time
Ingredients
-
Whole lamb shoulder 1,6 kg
- 4 to 6 organic lemons
- Olive oil
- 2 yellow onions
- 6 large cloves of garlic
- 1 level tablespoon of cumin seeds
- 1 teaspoon of peppercorns
- Salt, freshly ground pepper
- 2 teaspoons of honey
- 1kg of firm-fleshed potato
- 1 tbsp. turmeric
- 1 clove of garlic
- 1 bunch of flat parsley (or coriander)
Preparation
-
1 - The day before, wash the lemons. Put them in a saucepan and cover with cold water. Bring to the boil and leave to boil for 5 minutes. Drain and repeat the operation once more. Drain and cover with cold water. Keep this way until the meat is cooked.
2 - The next day, pour a little olive oil into the Pyrex® cast iron casserole dish. Season the shoulder generously with salt and pepper on both sides. Brown the shoulder in the casserole dish to brown it. Place on the skin side. Add the cumin, pepper, peeled and quartered onions, unpeeled garlic cloves, and drained whole lemons. Pour a small glass of water, cover and put in the oven at 180°C for 3 hours.
3 - Peel the potatoes and cut them into large pieces. Put them in a saucepan and pre-cook them in salted water with turmeric for 5 minutes from boiling. They should still be firm.
4 - Take the casserole out of the oven. Brush the meat with honey. Grate the fresh garlic on top and place the drained potatoes. Put the lid on and put them back in the oven for 20 minutes.
5 - Just before serving, sprinkle with coarsely chopped flat-leaf parsley
Serve and enjoy!
