Recipe: Vicki Ravlich-Horan | Photography: Ashlee deCaires
1 tbsp cumin seeds
1 tsp garlic powder
1-2 tsp Urfa* (optional)
2 tsp sumac
1 tsp ground coriander
1 tbsp dried oregano
¼ cup brown sugar
1 tsp sea salt flakes
zest 2 lemons
¼ cup olive oil
½ cup red wine
1–2 cups stock
1–2 red onions, cut into thin wedges
2–3 cups tomato (or 2 tins of cherry tomatoes)
Make a rub by mixing the cumin seeds, garlic powder, Urfa (if using), sumac, coriander, oregano, brown sugar, salt, lemon zest and olive oil together. Rub all over lamb and leave to rest overnight.
Next morning place lamb on an oven tray along with the wine and a cup of the stock. Cover with tin foil and roast at 200°C for 15 minutes, then turn the temperature down to 120°C and cook for seven hours. After four hours, add the onion and tomatoes and if liquid is running low add a little more stock. Lamb is ready when it falls of the bone.
*Urfa is a dried chilli pepper from Turkey. Its dark crimson flakes are fantastically sweet with a subtle peppery flavour. The chillies are salted and dried in the sun then wrapped at night to sweat, resulting in a slightly smokey flavour with elements of dried fruit and even tobacco. Find this and other wonderful spices from around the world at Vetro Tauranga.
