Serves 8 to 10
Start to finish time:
2.5 Kg Boneless whole lamb Shoulder. Thawed at least 24 hours prior to cooking.
1 Lemon juiced
200g Dried mission figs, diced.
100g Dried apricots, diced
1 Apple (90g), diced
2 Tablespoons coco powder
1 Teaspoon clove buds
1 Teaspoon pink pepper corns (or black pepper)
6 Dried rose buds
1 Teaspoon nigella seeds (black seeds)
4 Cardamom seeds
1 ½ Teaspoon raw salt
For the yoghurt sauce:
2 Cups natural fat free yoghurt (unsweetened)
3 Slices of pineapple diced (approximately 200g)
Pinch of salt
6 springs of cilantro
Set the oven to preheat to 400 degrees, on roast option (or convection roast if you have a conventional oven).
In a small frying pan, combine clove buds, pepper corns, rose buds, nigella seeds and cardamom seeds . Roast the spices on medium heat for 4 to 5 minutes, stirring continually. Grind the prices in an electric grinder or pound them in a mortar.
In a small bowl, combine the grinded spices with salt and coco powder.
Rub the lamb shoulder with the lemon juice from inside and outside.
Save half of the spice blend and use the other half to rub the lamb shoulder from inside and outside.
In a medium size bowl, combine the remaining of the spice blend with the figs, apricots and the diced apple. Stir to distribute the spices evenly on the fruits.
Stuff the lamb shoulder with the spices fruits, and use the cooking twine to tie it carefully, making sure all the fruit pieces remain inside.
Place the stuffed lamb shoulder on the rack, and fill the roasting pan with water to the 1/3rd.
Carefully place the pan in the oven, on the middle rack. Cook for 90 minutes, or until the meat thermometers reads at least 165 degrees. If all the water in the pan has evaporated, add one cup of water to avoid smoke in your kitchen.
In a blender or food processor, blend the yoghurt, pineapples, salt and cilantro.
Cut off the twine, slice the lamb shoulder and serve it warm, with the yoghurt sauce on the side.