1kg |
boned shoulder or leg of lamb |
350g |
chicory or spinach, roughly chopped |
100g |
dried apricots, soaked in boiling water for 30 minutes, then roughly chopped |
150g |
shelled unsalted pistachios, roughly chopped |
2 |
red onions, peeled and sliced into thin rings |
2 |
garlic cloves, peeled and finely chopped |
1/2 teaspoon |
ground cumin |
1/2 teaspoon |
paprika |
1/2 teaspoon |
dried oregano |
1 tablespoon |
extra virgin olive oil, plus more for cooking |
|
sea salt |
|
freshly ground black pepper |