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Slow-cooked lamb shoulder with plums and roses
Fruit and vegetables
1 large brown
onion
, roughly chopped
2 tbsp ground
coriander
1
celeriac
, peeled and cut into 4cm/1½in cubes
2 heads
garlic
, separated into cloves, unpeeled
12 red
plums
, 8 cut into quarters, 4 cut into wedges
2–4tbsp roughly chopped soft herbs (such as
coriander
, parsley, mint and chervil) to garnish
75g/2½oz mixed green
salad leaves
, washed
Cooking ingredients
1 tbsp ground
cardamom
1 tbsp ground
cinnamon
2 tsp
salt
½ tsp
white pepper
1 tbsp
caster sugar
2 large
cinnamon
sticks
3 tbsp
olive oil
1 tbsp
red wine vinegar
Meat, fish and poultry
1
lamb shoulder
, on the bone
Other
1 tbsp dried rose petals
3 tbsp dried rose petals, plus more to garnish
300ml/10fl oz
white wine
Back to recipe
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