Lamb cooked in yoghurt and cumin seed
Based on a recipe from Turkish Fire.
- Preheat the oven to 160C.
- Lightly toast the cumin seeds. Combine with the chilli flakes, salt and pepper. Rub the lamb well with the yoghurt pushing it into any crevices. Sprinkle with the combined spices. Wrap securely in foil. Place in a roasting pan and cook for 2½ hours, until very tender. Remove from the oven and cover with a towel and rest for 20 minutes.
- Place the meat on a platter and using 2 forks, pull the meat apart.
- Great served with a bulghul salad and a mint salad. Or Turkish bread.