| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 180 minutes |
| Serves | 4-6 |
| Cuisine | Middle Eastern |
| Special Occasion | Christmas |
| Diet | High-protein |
| Preparation | Moderate |
| Calories | 760 |
| Fat | 22g |
| Saturates | 6g |
| Protein | 75g |
| Carbs | 76g |
| Sugars | 6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Quarter the tomatoes and onion. Peel and roughly chop the ginger and garlic. Place the tomatoes, onion, ginger, garlic and tomato paste in a food processor and blend until smooth. Place the lamb in a roasting dish and coat with the tomato purée. Add the dried limes, bay leaves, chillies, 2 tbsp b'zar spice mix, cumin and seasoning around the lamb. Cover with aluminium foil and slow cook for approx. 3 hours or until the meat is falling off the bone.
In a large bowl, toss the baby carrots, potatoes and courgettes with the olive oil, 2 tbsp b’zar spice, salt and pepper. Spread the vegetables in a single layer on a baking tray and roast for 30-35 minutes, or until golden and tender, turning halfway through.
Arrange the pulled lamb on a serving platter, spooning over some of the gravy from the dish. Serve with the roasted b’zar-spiced vegetables on the side and regag or flat bread.
