Kurdiyya (Kurdish-Style Lamb)

Ingredients

• suckling lamb (kharūf raḍīʿ masmūṭ)
• salt
• cinnamon stick
• fresh sesame oil (shīraj)
• cooking water
• spice mix

Instructions

1. Joint a scalded suckling lamb and boil it in water with a little salt and a cinnamon stick; drain when cooked.
2. Heat fresh sesame oil in a stone or tinned-copper pan; when boiling, add a ladleful of the lamb's cooking water.
3. Bone and shred the meat, put it in the pan and stir until it sweats.
4. Scatter dried coriander, cumin, pepper and cinnamon; cover, settle over a quiet fire, and take up.