Pulled lamb with broad beans, dill and quinoa - The Jewish Chronicle
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Cooking tools:
- Roasting pan
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- Fine-mesh sieve
- Colander
- Measuring spoon
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- Mixing bowl
- Kitchen scale
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- Tongs
- Serving platter
- Aluminum foil
- Kitchen towel
Ingredients
- 1.7 2kg lamb shoulder, (on the bone)
- 2 tsp ground cumin
- 2 tsp paprika
- White pepper, garlic granules and
- sea salt For the quinoa broad bean & dill:
- 250g quinoa, rinsed
- 200g broad beans (frozen)
- 4 tbsp dried dill
- 400ml cold water
- 2 ½ tbsp olive oil
- Sea salt or herbamare
- Serving suggestion
- Tahini (optional)
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