ground cumin, saffron and black pepper, wraped in muselin with parsley
stalks, onion slices and whole garlic cloves.
Steamed fat side down over gently simmering water for 3 hours.
Finished by quickly searing over a very hot barbeque for a more
attractive presentation and to crisp up the fat.
Absolutely delicious!
(bonus: I was left with a brilliant stock from the meat juice and fat
that dripped off whilst cooking which I'm looking forward to using in
an upcomming tajine)
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