INGREDIENTS

• 1 whole, bone-in leg of lamb

• ½ chopped onion

• 3 cloves garlic

• 3 Tbsp tomato paste

• 1 Bay leaf

• 1 sprig rosemary

• Salt

• 2 teaspoons cumin

• 2 Tablespoons mild chili powder

• ½ teaspoons chili flake

• ½ teaspoons white pepper

• 1 teaspoon ground fennel seeds

• ¼ teaspoons coriander powder

• Water to fill half way
  STEP-BY-STEP
  

• 1. Sear lamb on both sides in animal fat or coconut oil
• 2. Deglaze pan with garlic, onion and tomato paste 
  
• 3. Add all other ingredients and cover and cook until meat is fork tender approximately 2 hours 
• 4. Cut away from bone and store in an airtight container in fridge