Dukkah

Now this is something I haven't come across before.
Dukkah is an Egyptian mix of spices, nuts and seeds which , as well as pomegranate seeds, was sprinkled over this Very slow ( 5 hours) cooked shoulder of lamb.
A Middle Eastern recipe cooked for us by our friends for lunch today.
The recipe was one their relatives cooked for them in South Africa, and so it has been well travelled!
To start with the lamb had been rubbed with a mixture of cardamon pods, coriander seeds, cumin seeds, smoked paprika, cloves and black pepper ( crushed together ) then lemon zest added. Dry sherry poured over and left to marinate over night.
Then cooked slowly for 4 and a half hours. Then cooked over a medium heat on braai  ( BBQ) for around 15 mins. Which J did.  
(Or turn the oven up to high and roast for 15 mins.)  until browned and crispy.
Scatter with pomegranate seeds, chopped mint and dukkah, and a squeeze of lemon juice.
"Pull" away from the bone with 2 forks on to a serving dish.
WOW! Delicious! So many different flavours, and soft juicy lamb.
Must now try this myself, as J very kindly gave me some Dukkah and smoked paprika to bring home.
( both available at Sainsburys)

Had a delicious homemade strawberry cheese cake to finish.
Completely " pogged"! But what a wonderfull meal. Cooked by and shared with great friends.
What more could anyone want.