Ottolenghi Test Kitchen Slow-cooked Lamb Shoulder | Lamb Roast

Ingredients

• 3 (540g) onions, peeled, 1 roughly chopped and the other 2 each cut into 6 wedges
• 6 garlic cloves, peeled and roughly chopped
• 30g fresh ginger, peeled and roughly chopped
• 1½ tsp ground cinnamon
• 2 tsp ground coriander
• ½ tsp ground turmeric
• 10g dill, roughly chopped
• 45ml olive oil
• 2 tbsp apple cider vinegar
• 2kg lamb shoulder, bone in
• 3 cinnamon sticks
• 12 cardamom pods, roughly bashed open with a pestle and mortar
• 100g soft dried figs, quartered
• 750ml chicken stock
• salt and black pepper
• 1 lemon, cut into 6 wedges, to serve
• 50g soft dried figs, chopped into 1cm dice
• 40g pistachios, very lightly toasted and roughly chopped
• 1½ tbsp lemon juice
• 5g dill, leaves picked
• 5g parsley, leaves picked