Lamb Pastilla with Fresh Herb Salad, Argan Oil, Sesame, and Pomegranate Seeds

Directions

1. In a blender, combine the chopped onions, ground cumin, ground cinnamon, ground turmeric, minced garlic, honey, lime juice and zest, and half of the fresh coriander leaves. Blend until smooth to create a marinade
2. Season the lamb shoulder with salt and freshly ground black pepper. Generously coat the lamb with the marinade, making sure to cover all sides. Marinate for at least 1 hour, or overnight for best results
3. Preheat the oven to 120°C (250°F). Wrap the marinated lamb shoulder in aluminum foil and place it in a roasting pan. Cook for 7 hours, or until the meat is tender and easily shreds with a fork
4. While the lamb is cooking, prepare the carrot puree. Peel and chop the carrots into chunks. Boil them in salted water until tender, then drain and mash them with a fork or potato masher. Season with salt, pepper, ground cumin, and olive oil
5. When the lamb is done, remove it from the oven and shred the meat using two forks. Discard any excess fat. Mix in the remaining fresh coriander leaves and some torn mint leaves. Adjust seasoning if necessary
6. To assemble the pastilla, lay out two sheets of phyllo pastry on a clean surface. Place a portion of the shredded lamb in the center and fold the pastry over to encase the filling. Repeat with the remaining pastry and filling. Brush the tops with melted butter and sprinkle with sesame seeds
7. Heat a little olive oil in a skillet over medium heat. Cook the pastillas for 2-3 minutes on each side, or until golden brown and crispy
8. Plating: Spread a generous dollop of carrot puree in the center of each plate. Place a pastilla on top of the puree. Garnish with fresh mint leaves, pomegranate seeds, and a drizzle of argan oil. Serve hot and enjoy!