Shuwa spiced lamb with Omani salad and Zanzibari bread

Method

1. To make the shuwa lamb, line a large roasting tray with kitchen foil, leaving plenty of foil overhanging to wrap the meat up later.

2. Toast all of the spices and the chilli flakes in a dry frying pan over a medium–high heat for 5 minutes, or until the mixture begins to smoke and there is a strong aroma. Stir while toasting and take care as it can burn easily.

3. Transfer the mixture to a blender or spice grinder and blend to a fine powder.

4. Tip the ground spices into a pestle and mortar. Add the vinegar, ground limes, salt, garlic and oil and mix together to form a paste.

5. Place the lamb on the roasting tray and cut small slits all over the meat with a sharp knife.

6. Pour all of the spice paste over the meat and use your hands to massage it into all the creases, folds and cuts of the meat.

7. Wrap the overhanging foil around the meat so it is sealed like a parcel with no gaps at all. This to prevent any juices escaping during cooking.

8. Marinate in the fridge for at least 12 hours, or for up to 48 hours.

9. When ready to cook, take the meat out of the fridge and set aside to reach room temperature.

10. Meanwhile, preheat the oven to 160C/140C Fan/Gas 2½.

11. Cook for about 5 hours, or until the lamb is tender and falling off the bone. Remove from the oven and leave to rest for around 15 minutes. Pour the juices from the parcel over the top of the lamb just before serving.

12. To make the Omani salad, whip the yoghurt in a bowl and then add the cucumbers, dried mint, garlic and lemon juice. Season with salt.

13. Garnish with the oil and fresh mint, if using. Chill in the fridge until ready to serve.

14. To make the Zanzibari bread, whisk together the flour, yeast and salt in a large bowl.

15. Stir in the coconut milk and egg until just combined.

16. Knead the mixture in the bowl or turn out onto a lightly floured work surface. Knead for 7–10 minutes, or until a smooth dough forms. The dough will be dense and firm rather than spongy and soft. If it seems too dry when kneading, add another 1 tablespoon coconut milk, or more if needed.

17. Alternatively, make the dough in a stand mixer and knead for about the same amount of time.

18. Place the dough back in the bowl and cover with a damp tea towel. Leave to rest in a warm place for 30–60 minutes. The dough will rise slightly and become puffier and softer, but will not necessarily double in size. It is more about resting than rising.

19. Heat up a frying pan to a medium heat with a teaspoon of oil. Knock back the dough and with your hands grab a handful and place onto your pan and then spread out with your fingers to form a round flat shape.

20. Sprinkle over some sesame seeds and then let the dough cook from the bottom for around 3–4 minutes till its cooked halfway through

21. In the meantime, heat up your grill and then place the bread pan under the grill to cook the top for around 1–2 minutes and to bring a golden colour to it.

22. When the bread comes out of the grill, brush over some butter to soften the bread and soak in.

23. Transfer the cooked bread to a plate, carefully wipe out the pan with paper towels, and repeat with the remaining dough. (Be certain to wipe out the pan after each bread to remove any lost sesame seeds and prevent them from burning.) Serve the bread warm.

24. Carve the cooked lamb and serve it with the salad and bread. Garnish with herbs and pomegranate seeds.