200g cavalo nero, tough stems removed and leaves sliced into 2cm-thick strips
For the minted yoghurt
1tbsp Turkish dried mint
300g Greek yoghurt
1/4tsp Maldon sea salt
Method
Put all the marinade ingredients in a pestle and mortar with 3tbsp water and pound together until you have a smooth purée, or blend in a tall beaker with a stick blender. Coat the lamb with the marinade and transfer to the fridge for a few hours.
Preheat the oven to 160C/140C F/Gas 3.
Create a trivet in the roasting tin by arranging the onion rounds on the base, then place the marinated lamb, skin-side up, on top. Add the bay leaves and 300g water to the tin, cover the lamb with baking paper, followed by a tight layer of foil and roast for 4 hours 30 minutes or until the meat is fork-tender and nearly falling apart.
Remove the foil and baking paper and increase the oven to 190C/170C/Gas 5. Baste the lamb with the cooking juices and roast for an additional 30-45 minutes until browned. Remove the lamb from the oven, skim off any excess fat and spoon the cooking juices over the meat. Cover loosely with foil and set aside to rest.
While the lamb is in the oven, soak the freekeh in double its volume of water for 15 minutes, then rinse and drain thoroughly. Heat the olive oil and butter in a pan over a medium heat. Add the cashew nuts and toast until light golden-brown, then remove and set aside. Add the onion to the pan and cook for around 5 minutes until softened. Increase the heat, add the minced lamb and fry until browned and starting to crisp. Stir in the garlic, thyme and spices and cook for around 2 minutes until fragrant. Add the chickpeas, freekeh, 500g water and the salt. Bring to the boil, cover and simmer for 12-14 minutes until the freekeh is al dente. Remove the pan from the heat and gently fold in the cavolo nero. Cover with a lid to let the greens wilt.
For the minted yogurt, stir the mint through the yoghurt and season with the salt. Fold the cashews into the freekeh mix and spoon on to a serving plate. Top with the lamb and douse with the roasting juices. Serve with the yoghurt.
Recipes and photographs taken from Arabica by James Walter, photography by Jad Al Younis (Carnival, £30)
