Slow-roasted spiced lamb shoulder
Ingredients Method 1.Preheat oven to 180°C (160°C fan forced). 2.Dry-fry spices in a small frying pan until fragrant.
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Cooking tools:
- Skillet
- Mixing bowl
- Oven
- Chef's knife
- Flameproof baking dish
- Stove
- Aluminum foil
- Fine-mesh sieve
- Pitcher
- Serving platter
- Measuring spoon
- Garlic press
- Cutting board
- Tongs
- Kitchen timer
- Instant-read thermometer
- Serving bowl
- Spoon
- Ladle
Ingredients
- 2 teaspoons fennel seeds
- 1 teaspoon ground cinnamon
- 1 teaspoon ginger
- 1 teaspoon cumin
- 1/4 teaspoon chilli powder
- 1 1/2 teaspoon sea salt flakes
- 2 tablespoons olive oil
- 1.2 kilograms lamb shoulder, with shank intact
- 2 cloves garlic, sliced thinly
- 8 (200g) shallots
- 375 grams baby carrots, trimmed
- 1 cup (250ml) boiling water
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