Cordero haneeth

Ingredientes

• 1 bunch green onions
• 1 bunch chives
• 3 peeled garlic cloves
• 1 tbsp cumin powder
• 1 tbsp turmeric powder
• 1 tbsp salt
• 1/2 tbsp black pepper powder
• 1/2 tsp cinnamon powder
• 3 cloves
• 4 whole cardamom pods
• 3 bay leaves
• 1/3 cup olive oil
• 1.5 tbsp butter (20 g)
• 2 dried lemons (lumee) (optional)
• 4 lamb shanks or lamb pieces with bone (650 g, 1.5 lb)

Preparación

1. 1

   Combine all the ingredients from the green onions through to the butter (everything but the dried lemon and the lamb) in a food processor or blender, and process until well blended and has turned into a thick paste consistency. If you need to, add a splash of water if the sauce is so thick it won't combine well.

2. 2

   Pour this green sauce over the lamb shanks and toss to coat thoroughly, then cover tightly by placing a sheet of parchment paper on top of the lamb, then sealing with foil and marinade for as much time as you have- anywhere from 4 hours to overnight.

3. 3

   When it's time to cook the lamb, preheat the oven to 465 F (240C). Place the foil covered pan in the oven for 1 hour. After 1 hour, reduce the temperature to 350 F (180C) and cook for another 2 hours. Halfway through, toss the lamb, flipping the pieces over. When 30 minutes of cooking time remain, uncover the dish so that the outside of the lamb crisps up a little.

4. 4

   Serve with rice of choice, preferably topped with toasted nuts and garnished with chopped cilantro (coriander)