Lamb Shoulder and Flatbread Recipe for Easter | Deli Kitchen

Ingredients

• 1.5-2kg lamb shoulder, bone-in
• 4 tbsp olive oil
• 6 garlic cloves, minced
• 2 tsp salt
• 1 tsp ground black pepper
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp ground paprika (smoked or sweet)
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper
• Zest and juice of 1 lemon
• 2 tbsp pomegranate molasses (or honey as a substitute)
• 1 tbsp tomato paste
• 2 large onions, cut into chunks (to sit the lamb on)
• 350ml water
• Foil
• 4-5 ripe tomatoes, chopped
• A handful of fresh parsley, chopped
• Juice of 1 lemon
• 2 tbsp olive oil
• Salt, to taste
• Pickled red onions
• Fresh mint leaves
• 2-3 spring onions, shredded
• 4-5 radishes, thinly sliced
• 1 baby cucumber, sliced into wedges
• 1 pack of Deli Kitchen Persian Flatbread