Shredded lamb kabsa and crispy rice bites

1
Mix 3 tbsp of the spice mix with 3 tbsp oil, season with 1 tsp salt and massage all over the lamb shoulder. Put in a roasting tin and leave to marinate in the fridge overnight.
2
Preheat the oven to 160C. Scatter the onions and garlic head in the tray, tucking them underneath the lamb to create a trivet, then pour over the stock. Cover with foil and bake for 3-4 hours until the lamb is fork tender. Transfer the lamb to a large rack then pour the juices in to a saucepan. Add the honey and bring the boil until syrupy.
3
Using two forks, shred the lamb meat and mix in to the reduced stock. Stir in the coriander and mint and keep warm.
4
For the rice squares, cook the rice according to pack instructions. Tip into a bowl and add the seasoning. Mix then leave to cool until it firms up. Once firm, cut into small rectangles then pan fry until crispy on both sides.
5
To serve, pile the shredded lamb on top of the crispy rice squares. Top with dollops of the lamb, dollops of the mayonnaise, a piece of pickled green chilli, coriander, cashew and pomegranate seeds.

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