Ingredients
2 tsp cumin seeds
1 tsp coriander seeds
5 tbsp olive oil
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp turmeric
pinch of ground nutmeg
Leg of lamb or shoulder of lamb
sea salt
For the pomegranate sauce
4 tbsp pomegranate molasses
100ml pomegranate juice
1 tbsp clear honey
2 tbsp syrupy balsamic vinegar
Put the cumin seeds and coriander seeds in a large, cast iron skillet over a medium – high heat and toast the seeds, shaking the pan now and then, until they release an aroma, then grind with a pestle and mortar.
Combine the olive oil with all the dry spices in a small bowl until they form a paste, then rub the paste all over the lamb. Sear the lamb on all sides and place in a slow cooker. Cook on low 6-8 hours.
Put the pomegranate molasses, pomegranate juice, honey and balsamic vinegar into a saucepan and bring the mixture to a gentle boil. Cook until the sauce is glossy and even.
Wine With Food 