Slow-cooked lamb shoulder with spiced rice recipe

Ingredients

• 1 tbsp vegetable oil
• 1/2 onion, finely chopped
• 150 g lamb mince
• 1 tsp salt
• 1/2 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
• 1 portion Greek yogurt
• 1 portion harissa
• 1 portion toasted sesame seeds
• 4 dried apricots
• 4 dried figs
• 4 dates
• 4 prunes
• 1 handful golden raisins
• 1 cinnamon stick
• 2 whole star anise
• 1 tsp rose water
• 2 tbsp honey
• 25 ml vegetable oil
• 25 g butter
• 1/2 red onion, chopped
• 1 carrot, chopped
• 2 garlic cloves, chopped
• 5 sprigs of thyme
• 2 tbsp tomato purée
• 400 g tin chopped tomatoes
• 1 small handful of coriander, chopped
• 1 small handful of flat-leaf parsley, chopped
• 2 1/2 kg lamb shoulder, bone in
• 1/2 onion, roughly chopped
• 3 garlic cloves
• 1/2 bunch of coriander, roughly chopped
• 20 g root ginger, chopped
• 0.2 tsp cumin
• 1/2 tsp ras-el-hanout
• 0.2 tsp cinnamon
• 0.2 tsp turmeric
• 0.2 tsp Lebanese seven spice mix
• 0.2 tsp white pepper
• 50 ml vegetable oil
• 10 g ground ginger
• 10 g ground mahlab
• 20 g ground allspice
• 10 g ground nutmeg
• 10 g ground cinnamon
• 15 g ground black pepper