For the lamb:
1.7 - 2kg lamb shoulder, (on the bone)
2 tsp ground cumin
2 tsp paprika
White pepper, garlic granules and
sea salt
For the quinoa broad bean & dill:
250g quinoa, rinsed
200g broad beans (frozen)
4 tbsp dried dill
400ml cold water
2 ½ tbsp olive oil
Sea salt or herbamare
Serving suggestion
Tahini (optional)