Slow-braised Aromatic Lamb Shoulder with Green Chilli Relish » Dish Magazine

Ingredients

• SPICE PASTE
• 5 cloves garlic
• 1 tablespoon each ground coriander and cumin
• 1 teaspoon each ground cardamom, allspice and sea salt
• ½ teaspoon ground cayenne pepper
• 2 tablespoons pomegranate molasses
• ¼ cup olive oil
• 1.5-kilogram boneless lamb shoulder TO COOK
• 2 large brown onions, peeled and thickly sliced
• 1½ teaspoons sea salt
• 1 teaspoon cumin seeds GREEN CHILLI RELISH
• 1 cup each parsley, mint and coriander leaves
• 3 cloves garlic, roughly chopped
• finely grated zest 1 lemon
• 3-4 green chillies, roughly chopped (not de-seeded)
• ½ cup extra-virgin olive oil
• 2 tablespoons cider vinegar
• 1 teaspoon honey
• 1 teaspoon sea salt