Shoulder of Lamb With Paprika

Delicious aromatic slow-cooked meat.

Inspired by Moro restaurant in London, this dish is a doddle. Flake leftovers into pilau rice for a quick supper.


• 2tsp cumin seeds, crushed

• 2tsp coriander seeds, crushed

• 1tbsp smoked paprika

• ½tsp hot cayenne pepper

• 2tsp salt

• 2 half-shoulders of lamb


1) Mix together the spices and salt.

2) Put the lamb in a casserole and sprinkle with the mixture.

3) Dot with butter.

4) Pour two mugfuls of water in the pan, cover with foil and a lid and cook at gas mark 3/ 170ºC/325ºF for five hours, basting now and again.

5) Serve with mash and stir-fried rainbow chard or cavalo nero.

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