Middle Eastern slow-cooked lamb shoulder Recipe | New Idea

Ingredients

• 1.4 kg bone-in lamb shoulder
• 2 red onions, cut into thick wedges
• 700 g large Desiree potatoes, cut into three crossways
• 2 cups chicken stock
• ½ cup fresh orange juice
• 2 tbsp red wine vinegar
• ½ cup pitted Sicilian olives, halved
• Middle Eastern lamb
• 3 tsp finely grated orange rind
• 2 tbsp orange juice
• 3 cloves garlic, crushed
• 2 tsp paprika
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1 tsp cumin seeds
• Salt and pepper, to taste