Ingredients
4kg of spring lamb (This is about half the lamb. Ask your butcher to cut it in big chunks)
1 teaspoon of cumin powder
1 teaspoon of coriander powder
I teaspoon cardamom powder
5 black peppercorns, ground
I large piece of fresh ginger crushed (This also tenderises the meat)
1 large garlic clove, crushed
Salt to taste
I large green and one red capsicum
2 large onions
1 bunch baby carrots, trimmed

Instructions

1. Marinate the meat in large dish with spices, garlic and ginger for two hours in the fridge or preferably overnight.
2. Transfer to a big sauce pan – we have a special sauce pan for just this dish! Add all the other ingredients except for the vegetables and place on the stove. Make sure your lid is airtight. Cook for an hour on stove on low heat. It will brown and you might be worried the meat is burning during the first ten minutes, but don’t worry as this gives the meat a delicious smoky flavor. The meat will produce steam which will add to the meat’s juices.
3. Transfer the dish to a hot oven and cook for a further two hours or until meat is tender.
4. Chop the vegetables and add
5. Uncover the pan and let the meat and vegetables cook for a further 30 minutes. Usually its own juices are enough but if dry, add a little bit of water. By this time the meat should be falling off the bone.

Prep time: 15 minutes (marinating time not included)
Cook time: 3 hours
Total time: 3 hours and 15 minutes
Serves: 10 + people
Serve the big chunks of tender meat on a bed of rice in a big dish for a Zab effect.

There should be plenty to share for more than eight hungry people!
If you have leftovers wrap the lamb in baking paper and a layer of foil paper.
Store in the fridge for up to three days.
Sliced pieces of the meat make a great sandwich filler for the kids school lunch.

Somali kitchen

Traditionally made with local olives, oil-cured tuna, and anchovies, this protein-rich salad from Provence has become a staple of brasseries from all over France.
SERVES 4–6

Ingredients

FOR THE DRESSING:
1 clove garlic
Kosher salt, to taste
⅓ cup olive oil
2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1 shallot, minced
Freshly ground black pepper, to taste


FOR THE SALAD:
1 lb. small new potatoes, boiled until tender
6 oz. yellow baby beets, boiled until tender, peeled
6 oz. red baby beets, boiled until tender, peeled
8 oz. haricot verts, blanched
12 oz. cherry tomatoes, halved
½ cup black Niçoise olives
8 small radishes, trimmed and thinly sliced
8 salt-packed anchovies, rinsed and drained
4 hard-boiled eggs, halved lengthwise
3 (4-oz.) cans high-quality oil-packed tuna, drained
1 small cucumber, thinly sliced
½ cup loosely packed basil leaves, to garnish
¼ cup thinly sliced scallions, to garnish


Instructions

1. Make the dressing: Mince garlic on a cutting board and sprinkle heavily with salt; using a knife, scrape garlic and salt together to form a smooth paste. Transfer paste to a bowl and whisk in oil, juice, mustard, shallot, and salt and pepper; set aside.
2. Make the salad: Arrange all ingredients in separate rows on a large serving platter; drizzle dressing over all ingredients, season with salt and pepper, and garnish with basil and scallions just before serving.

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