Slow-cooked lamb shoulder with spiced rice recipe
Served with dried fruit and rice, the Lebanese-spiced joint is cooked until crispy on the outside and tender on the inside.
Ingredients
- 1 tbsp vegetable oil
- 0.5 onion, finely chopped
- 150 g lamb mince
- 1 tsp salt
- 0.5 tsp black pepper
- 1 pinch Lebanese seven spice mix
- 1 tsp ras-el-hanout
- 200 g basmati rice
- 25 g toasted mixed nuts
- 1 handful fresh mint leaves
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