Servings: 4Ingredientsfor the roasted lamb shoulder:3/4 teaspoon kosher saltBe sure not to skimp on the fat—the oil at the bottom of the pan is supposed to be an aphrodisiac.
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon chili pepper
26 ounces boneless lamb shoulder, cut into 4 pieces
2 tablespoon olive oil
8 garlic cloves, peeledPlov
4 ounces Arborio or long grain white rice (see note)
2 ounces currants
roasted lamb shoulder (meat, garlic, fat, and jus)
4 ounces onion, thinly sliced
kosher salt
1/4 teaspoon ground star anise
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground chili pepper
4 ounces peeled carrots (various colors), cut into a julienne
4 ounces chickpeas
10 ounces vegetable stock
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