The smells drifting through the garden when we cook this was gorgeous gorgeous gorgeous, it makes a great alternative to a Sunday roast - especially when it is hot. Advieh is a bit like ras-el-hanout.

Ingredients
1½kg lamb shoulder, on the bone  
400g basmati rice  
Juice of a lemon  
Large knob of butter  
1-2 tsps rose water  
3 tbsps shelled pistachios, toasted 
2 tbsps pine nuts, toasted  
3 tbsps mint leaves, finely shredded  
1 tbsp dried rose petals  
1 chicken stock pot 

Advieh ingredients 
1 tsp freshly grated nutmeg  
1½ tsps ground cinnamon  
1 tsp dried rose petals  
1 tsp ground cardamom  
1 tsp ground coriander  
½ tsp ground cumin  
½ tsp ground black pepper  
3 tsps flaked salt or 1½ teaspoons fine sea salt  

Method
Take the lamb out of the fridge, fill your braai with charcoal and light.  Remember, this is going to cook for 3-4 hours and so you will need a lot of coal. 

If you want to cook inside then take the lamb out of the oven half an hour before you start to cook.  Preheat the oven to 200c. 

Mix together all the ingredients for the advieh. Sit the lamb in either a potjie pot if you are cooking outside or a roasting tin if you are using your oven and rub the spice all over it. Pour 400ml water into the bottom of the dish and pop in your stock pot.  Cover with tin foil and make sure it is well sealed. If you are using a potjie pot put on the lid.   

Put in the braai or oven.  If you are using an egg style braai then close the lid, if an ordinary braai, put some of the coals on the top of the pot.  If you are using the oven, turn the temperature down to 170C. 

Roast for 3½-4 hours and leave the whole time sealed, don't be tempted to peak because you will lose the heat. The meat should be soft, sticky and just falling from the bone.   

Half an hour before the lamb is ready, wash the rice well and soak in water.  

Boil your kettle and remove the lamb to a plate and rest under the foil.  Spoon off most of the fat from the toasting pan and with a splash of the hot water, scrape all the sticky bits from the bottom of the pan. Tip the juices into a measuring jug, add the lemon juice and top up to 625ml with water. Pour into a pan along with the drained rice and lay a fat slice of butter on top. Bring to a rolling boil, then turn down the heat to the lowest setting and cover. Cook for 12 minutes then remove from the heat and sprinkle the rose water over the rice.   Put the lid or a tea towel on and leave to sit for 10 minutes.  

Meanwhile start to shred your lamb with 2 forks. 

To serve, tip the rice onto a serving bowl and gently fluff with a fork. Lay the lamb shoulder on top and scatter over the pistachios, pine nuts, mint and a flourish of rose petals.  

This is delicious served with flat bread and a garlicky yoghurt.  

- Recipe taken from The Nutmeg Trail by Eleanor Ford.