Required for 4 to 6 people:
• 1 lamb shoulder of 1 ½ kilos
• 2 onions, in thin rings
• 3 cloves of garlic, finely chopped
• 1 tsp ginger powder
• 1 cinnamon stick
• 500 ml lamb stock
• 1 candied lemon (Turkish supermarket)
• 150 gr dates (remove seeds)
• 100 gr white almonds
Lamb shoulder. Put the oven at 200 ° C. Sprinkle the meat with salt and pepper. Fry the meat all brown in the oil in the roasting pan. Place it next to it and fry the onion and garlic until translucent. Sprinkle with ginger and add cinnamon. Place the shoulder of lamb on the onions, pour the stock into the roasting pan. Bring to boil. Cover the roasting pan with a double layer of foil. Put in the hot oven, turn to 150 ° C and let the meat cook for 2 ½ hours. Turn over after 1 hour.
Cut the zest of the candied lemon into thin strips. Halve the dates, lightly roast the almonds and chop into pieces.
Spoon the fat onto the sauce in the roasting pan. Lemon, dates and almonds in it, in the oven for another 45 minutes. Then you have buttery soft meat with a great sauce.