Lamb shoulder from Rumi: Food of Middle Eastern Appearance (page 128) by Joseph Abboud

  • advieh spice mix
  • bone-in lamb shoulder
  • Serves : 4

  • EYB Comments

    Requires at least 7 hours to prepare. Can substitute lamb shanks for bone-in lamb shoulder; and garam masala, baharat spice mix, or ras el hanout for advieh spice mix. Can use the book's "Advieh".

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spiced salt: fennel salt; Spiced salt: advieh salt; Sekanjabin; Labne; Tahini yoghurt; Toum; Harissa; Muhammara; One-minute tahini sauce (Taratoor); Green taratoor; Red taratoor; Hummus and toppings

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires at least 7 hours to prepare. Can substitute lamb shanks for bone-in lamb shoulder; and garam masala, baharat spice mix, or ras el hanout for advieh spice mix. Can use the book's "Advieh".

  • jithendri_0pwf35 on April 27, 2026

    Absolutely delicious, tender lamb

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