This is an edited extract from Flavour Kiss by Belinda MacDonald (Penguin), $50. Photography by Belinda MacDonald.
BAHARAT SLOW-COOKED LAMB SHOULDER WITH MUHAMMARA, MINT AND POMEGRANATE
Serves 4-5
Lamb rubbed with spices then cooked slowly makes for a great centrepiece for a meal. All you need to go with it is some yoghurt, fresh herbs and haloumi flatbread, and away you go… Let the lambgasms begin.
2 kilograms boneless lamb shoulder or leg2 cups beef stock4 stems of fresh curry leaves
Baharat marinade
6 fresh bay leaves¼ cup baharat spice mix½ cup plain unsweetened yoghurt4 cloves garlic1 teaspoon salt and black pepper1 tablespoon miso paste2 anchovies30cm sprig of fresh rosemary, leaves stripped from the stemzest and juice of lemon
