Slow-roasted Lamb with Advieh is a traditional Fusion recipe (from South Africa) for a classic dish of lamb flavoured with Persian advieh spice blend that's slowly pot roasted on a barbecue before being shredded and served. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Slow-roasted Lamb with Advieh.
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This is a South African fusion recipe that uses Persian advieh spice blend to flavour the meat. Of course, this is cooked outside on a barbecue.
Ingredients:
1½kg lamb shoulder, on the bone
400g basmati rice
Juice of a lemon
Large knob of butter
1-2 tsps rose water
3 tbsps shelled pistachios, toasted
2 tbsps pine nuts, toasted
3 tbsps mint leaves, finely shredded
1 tbsp dried rose petals (Damask rose preferably)
1 pot jellified chicken stock
2 tbsp advieh spice blend (use Advieh Khoresh or general-purpose advieh blend)
1 tsp fine sea salt
Method:
Take the lamb out of the fridge and set aside to warm up, fill your braai (barbecue) with charcoal and light. Remember, this is going to cook for 3-4 hours and so you will need a lot of charcoal.
Sit the lamb in either a potjie pot or a cast iron casserole (Dutch oven) then rub the advieh all over the meat. Pour 400ml water into the bottom of the pan and add the jellified stock (do not pour over the lamb). Cover with kitchen foil and make sure it is well sealed then pop on the lid.
Put the pot on your barbecue and close the lid (if your barbecue has one), otherwise put some of the coals on the top of the pot.
Roast for 3½-4 hours and keep the pot sealed the entire time — don't be tempted to peak because you will lose both heat and moisture. By the end of the cooking time, the meat should be soft, sticky and just falling from the bone.
Half an hour before the lamb is ready, wash the rice well and soak in water.
When the lamb is ready remove from the pot, sit on a warmed plate and cover with foil.
Spoon off most of the fat from the toasting pan and with a splash of the hot water, scrape all the sticky bits from the bottom of the pan. Tip the juices into a measuring jug, add the lemon juice and top up to 625ml with water. Pour into a saucepan along with the drained rice and lay a fat slice of butter on top. Bring to a rolling boil, then reduce the heat to the lowest setting and cover. Cook for 12 minutes then remove from the heat and sprinkle the rose water over the rice. Cover with the lid or a tea towel and set aside to steam for 10 minutes.
Meanwhile start to shred your lamb with 2 forks.
To serve, turn the rice onto a serving bowl and gently fluff with a fork. Lay the lamb shoulder on top and scatter over the pistachios, pine nuts, mint and a flourish of rose petals.
This is delicious served with flat bread and a garlicky yoghurt.
