- 2 pounds grass-fed bone-in lamb shoulder
- 1 ½ teaspoons sea salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon avocado oil
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground ginger
- ½ teaspoon ground turmeric
- ½ teaspoon onion powder
- ¼ teaspoon ground cinnamon
- 1 large white onion, chopped (about 2 cups)
- 1 (13.5 ounce) can diced tomatoes
- 1 tablespoon plus 1 teaspoon pressed garlic
- 1 tablespoon lemon juice
- 2 medium zucchinis, cut into ¼ inch half-moons (about 4 cups)
- ¾ Cup pine nuts
- ¾ cup millet
- 1 ½ cups filtered water
- ¾ cup finely chopped fresh mint
- 3 teaspoons lemon zest
- 1 tablespoon plus 1 teaspoon lemon juice
- 2 teaspoons avocado oil
- 1 teaspoon sea salt
FOR THE LAMB:
1. Preheat the oven to 300f.
2. Season the lamb with salt and pepper.
3. Heat the avocado oil in a large cast-iron skillet over medium heat until shimmering.
4. Lightly sear each side of the lamb, about 3 minutes per side, until browned.
5. Transfer the lamb to a dutch oven.
6. Add all the spices along with the onion, tomatoes, garlic, and lemon juice. Stir well, cover, and bake in the oven for 3 hours.
7. Add the zucchini and cook for another 30 minutes. The meat should be falling off the bone. *alternately, you can cook the lamb, spices, onions, tomatoes, garlic, and lemon juice in a slow cooker on low for 5 hours. Then add zucchini and cook for another 30-60minutes.
MEANWHILE, TOAST THE NUTS FOR THE MILLET:
1. Toast the pine nuts in a medium saute pan over medium-high heat, continuously stirring and shaking, until fragrant and golden, about 3 minutes.
2. Remove from heat and set aside.
3. When the lamb has about 35 minutes left, combine the millet and water in a large pot and bring it to boil over medium-high
4. Cover, reduce the heat to as low as possible, and simmer for 20 minutes, until the water is absorbed.
5. In a bowl, combine ½ cup of the pine nuts, cauliflower, ½ cup of the mint, 1 teaspoon of lemon zest, lemon juice, avocado
oil, and salt.
6. Immediately stir the cauliflower mixture into the millet in the pot and remove the pot from the heat. Set aside, covered, so the warm millet can steam the cauliflower.
7. To serve, use two forks to pull the lamb off the bone.
8. Divide the millet mixture among six bowls and top evenly with shredded lamb and stewed vegetables.
9. Use the remaining ¼ cup mint, ¼ cup pine nuts, and 2 teaspoons lemon zest to garnish bowls evenly.