Spice Mix:
1½ tbsp ground cumin
1½ tbsp ground coriander
1½ tbsp paprika
2 tsp ground cardamon (or sub with ginger)
1 tbsp salt
Black pepper

Slow Roasted Lamb:
3 tbsp olive oil
3 garlic cloves, minced
1.5kg – 2 kg lamb shoulder, bone in, trimmed of excess fat
¾ cup water

To Serve:
1 – 2 tbsp olive oil
Lemon (highly recommended)
Fresh coriander/cilantro leaves (optional – recommended)
Yoghurt (optional)

Chickpea Pilaf (Rice):
2 tbsp olive oil
1 small onion, finely diced
2 garlic cloves, minced
1½ cups long grain rice (or basmati)
2 cans of chickpeas (800g/28oz), drained
2½ cups water
2 tsp cumin powder
2 tsp coriander powder
2 tsp garam masala powder (or curry powder or ½ tsp coriander + ½ tsp all spice)
1 tsp salt
Black pepper