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Shuwa-style lamb shoulder with potato salad and feta yoghurt dip
Fruit and vegetables
1 small
onion
6
garlic
cloves, peeled and crushed
1 tbsp
ginger
paste
2 tsp ground
coriander
1 heaped tsp dried lime powder or a generous squeeze of
lemon juice
½–1 tsp
chilli
flakes
500g/1lb 2oz
new potatoes
200g/7oz extra-fine
green beans
, trimmed
200g/7oz Tenderstem
broccoli
4 pickled red
chillies
, thinly sliced, including the seeds
3
garlic
cloves, peeled and very finely chopped
1 unwaxed
lemon
or lime, finely grated zest only
a few fresh
mint
leaves, finely shredded
small handful fresh
dill
, roughly chopped
½ tsp pul biber
chilli
flakes
2
red onions
, peeled and thinly sliced
10g/⅓oz fresh flatleaf
parsley
, roughly chopped
3 large
tomatoes
, cut into half-moons
100g/3½oz
pomegranate
seeds
Tins, packets and jars
2 tbsp
tamarind
paste
3
preserved lemons
, deseeded and thinly sliced into half-moons
2 heaped tbsp
capers
pinch
sumac
selection of
pickles
, to serve
Cooking ingredients
seeds from 6 green
cardamom
pods, ground
2 tsp ground
cumin
1 tsp ground
turmeric
1 tsp ground
cinnamon
½ tsp ground
cloves
½ tsp freshly ground
black pepper
sea salt
flakes, to taste
3 tbsp
olive oil
, plus extra if needed
sea salt flakes and freshly ground
black pepper
olive oil
, for drizzling
sea salt flakes and freshly ground
black pepper
2 tbsp
pomegranate molasses
sea salt
flakes
Baking and patisserie
12 mini tortilla
wraps
Dairy, eggs and chilled
500g/1lb 2oz thick Greek-style
yoghurt
Meat, fish and poultry
1.8–2kg/4lb–4lb 8oz bone-in
lamb shoulder
Other
100g/3½oz feta, finely
crumbled
Back to recipe
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