Prep time: 20 minutes

Cook time: 1 hour 45 minutes

Serves: 6-8

1.3kg boneless lamb shoulder

2 red chillies

1 large onion

6 garlic cloves

5cm piece ginger

4 plum tomatoes

350g baby carrots

4 tbsp SpinneysFOOD Pure Sunflower Oil

2 tbsp bzar (Emirati spice mix)

5 whole cloves

1 tbsp SpinneysFOOD Fine Cumin

1 tsp SpinneysFOOD Black Peppercorns

 ¼ tsp ground cardamom

2 SpinneysFOOD Bay Leaves

700g (approx.15) baby potatoes

2L SpinneysFOOD Bottled Drinking Water SpinneysFOOD Salt, to taste

1 Cube the lamb shoulder.

2 Remove the stems from the chillies, peel and thinly slice  the onions, finely grate or slice the garlic  and ginger, quarter the tomatoes lengthways and slice the carrots in half lengthways. 

3 Heat the oil in a large saucepan over a medium-high heat.

4 Season the lamb all over with the bzar; working in batches.

5 Add the lamb to the saucepan and cook, turning as needed, until browned on all sides, approx. 6 minutes. Transfer the lamb to a plate and set aside.

6 Add the cloves, red chillies and onion to the saucepan, and cook, stirring occasionally, until the onion is soft and begins to caramelise, approx. 10 minutes. Add the garlic and ginger,

and cook, stirring until fragrant, approx. 2 minutes. Add the cumin, freshly ground black pepper, cardamom, tomatoes and bay leaves, and cook, stirring until tomatoes are soft, approx. 2 minutes.

7 Return the lamb to the pot, along with any drippings that accumulated on the plate.

8 Halve the potatoes. Add the potatoes, carrots and water to the pot.

 9 Bring to a boil, reduce the heat to a medium-low, and simmer, partially covered, until the meat is tender, approx. 1½ hours; season with the salt and freshly ground pepper.

10 Line a large, deep serving dish with regag flatbreads, and using a large spoon, arrange meat and vegetables over the flatbread in the dish.

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