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Slow Roast Spiced Lamb

1kg boneless lamb shoulder

Salt

2 teaspoons curry powder

2 onions, peeled and quartered

1 teaspoon smoked paprika

2 tablespoons oil

500ml beef stock

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Heat a tablespoon the oil in a frying pan and season the lamb with salt. Seal off on all sides. Mix the remaining oil with the curry powder and paprika and rub all over the lamb. Place the onions in a casserole dish, place lamb on top, add the stock and put on a lid.

Cook at 140oc for about 3 hours or until fork tender.

Rest the lamb. Remove the onions and place in a bowl. Boil the stock to reduce down to a thick sauce and add to the onions. Rip the meat with a fork to shred and add to the onion mixture.

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300g runner beans

1 aubergine

1 punnet cherry tomatoes

Oil for cooking and dressing – a good rapeseed oil would be ideal

1 teaspoon black onion seeds

1 teaspoon cumin seeds

1 teaspoon turmeric

1 tablespoon castor sugar

50ml red wine vinegar

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Trim the beans and slice into 3 cm pieces. Boil in salted water for 3 minutes and drain.

Cut the tomatoes in half and place on an oiled tray cut side up.

Mix the black onion seeds, cumin seeds, turmeric, vinegar and sugar together and drizzle over the tomatoes. Season with salt and cook at 180oc for 10 minutes or until soft. Add 3 tablespoons of oil to the mix and cool.

Slice the aubergine into 1cm thick discs and brush with oil.

Cook on a hot griddle pan until golden and soft. Season with salt.

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Arrange the aubergine on a platter.

Warm the lamb in a pan and scatter over the aubergine with the beans and then drizzle over the tomatoes. Garnish with toasted pumpkin seeds and fresh coriander.

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Mint Yoghurt Dressing

Handful mint leaves

1 teaspoon castor sugar

½ teaspoon salt

Juice 1 lemon

1 small carton natural yoghurt

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Mix the sugar, lemon and salt together.

Chop the mint and add with the yoghurt.

Season to taste.

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