Toast the dried chilli flakes in a saucepan for approximately one minute. Add the water and bring to a boil, reduce the heat and simmer for 8 minutes.Place the seeded chillies, apple cider vinegar, tomatoes, onion, garlic, oregano, all spice and cumin into a blender with the chilli water and blend until smooth.Make some slashes into the meat with a sharp knife and season with salt and freshly ground pepper. Place into a marinade dish and pour the marinade over. Place the cinnamon stick into the dish. Place the meat into the refrigerator and marinade the meat for 2 to 24 hours. Remove the meat from the fridge 30 minutes prior to cooking.Preheat the oven to 150°C.Place the chopped onion and carrots into a roasting dish with the lamb roast on top. Pour the marinade over the lamb. Cover with foil. (Or place the carrots and onions in a Römertopf. Place the meat on top and pour the marinade over. Cover with the lid and cook in the oven.)Cook in the preheated oven for approximately 4 hours, until the lamb is tender and falls from the bone.Remove from the oven and rest for 20 minutes. Shred the meat and serve with Mexican green rice.Serves 6-8.Recipe reprinted with permission of Pink Polka Dot. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.