1 kg lamb shoulder
3 tbsp baharat
6 tbsp vegetable oil
2 onions, chopped
Small handful of peppercorns
4 bay leaves
½ tsp salt
Preheat oven to 180 degrees C. Brown the lamb shoulder in a hot cast iron skillet, then transfer it to a plate and let cool.
Rub the baharat and salt all over the lamb. Place the lamb in a deep roasting pan along with the onion, bay leaves and peppercorns. Pour over the stock and cover the pan tightly with foil. Roast for 2 ½ hours.
Make the greek yogurt sauce: a couple tablespoons of greek yogurt and one garlic clove, minced, and a handful of chopped fresh mint leaves.
Serve over rice, topped with the greek yogurt mint sauce.