SPICES WITH LAMB RECIPES

1. Place 4 wooden skewers in a tray of water to soak.
2. Place the lamb and spices (if using) into a big bowl, pick in the thyme leaves and finely grate in the lemon zest, then scrunch and mix together well.
3. Divide the mixture into 4 equal pieces. With damp hands, shape the meat around and along each skewer, pressing little indents into the meat as you go, for a nice texture.
4. Grill the kebabs on a barbecue for 8 to 10 minutes, or until golden and cooked through, then push to the cool side and warm your tortillas next to them for 30 seconds (you can cook everything on a griddle pan or under the grill, if you prefer).
5. Transfer the tortillas to plates and top each with a little lettuce. Drizzle with olive oil and a squeeze of lemon juice, if you like.
6. Slip the meat off the skewers and break it up, add a dollop of yoghurt and drizzle over any resting juices. Finely chop and sprinkle with chilli (deseed if you like) for an extra kick, then tuck in. Delicious!

1. Place 4 wooden skewers in a tray of water to soak.
2. Place the lamb and spices (if using) into a big bowl, pick in the thyme leaves and finely grate in the lemon zest, then scrunch and mix together well.
3. Divide the mixture into 4 equal pieces. With damp hands, shape the meat around and along each skewer, pressing little indents into the meat as you go, for a nice texture.
4. Grill the kebabs on a barbecue for 8 to 10 minutes, or until golden and cooked through, then push to the cool side and warm your tortillas next to them for 30 seconds (you can cook everything on a griddle pan or under the grill, if you prefer).
5. Transfer the tortillas to plates and top each with a little lettuce. Drizzle with olive oil and a squeeze of lemon juice, if you like.
6. Slip the meat off the skewers and break it up, add a dollop of yoghurt and drizzle over any resting juices. Finely chop and sprinkle with chilli (deseed if you like) for an extra kick, then tuck in. Delicious!

Heat the oil in a large pan over a moderate heat and brown the lamb shanks all over. Remove from the pan and set aside. 

Add the onions to the pan and fry for 3-4 minutes until starting to soften. Add the garlic, coriander, cardamom, chilli flakes, cinnamon stick and cloves and continue to fry for another 2 minutes. 

Put the meat in the slow cooker and add the onion and spices. Add the saffron water, bay leaf, tomatoes, chicken stock and pomegranate molasses. Cover and cook on low for 7 hours. Stir through the fresh parsley and season with black pepper. Scatter over the pomegranate seeds to serve.

Heat the oil in a large pan over a moderate heat and brown the lamb shanks all over. Remove from the pan and set aside. 

Add the onions to the pan and fry for 3-4 minutes until starting to soften. Add the garlic, coriander, cardamom, chilli flakes, cinnamon stick and cloves and continue to fry for another 2 minutes. 

Put the meat in the slow cooker and add the onion and spices. Add the saffron water, bay leaf, tomatoes, chicken stock and pomegranate molasses. Cover and cook on low for 7 hours. Stir through the fresh parsley and season with black pepper. Scatter over the pomegranate seeds to serve.