INGREDIENTS

• 6 to 8 pounds mutton, shoulder and ribs
• 1 heaping tablespoon paprika
• 1 teaspoon cumin
• 4 ounces butter, melted
• Salt, to season   

Method:

• Wash the meat.
• Mix together the paprika, cumin, butter, and salt, and spread over the mutton.
• Loosen some of the skin just under the shoulder and put a little of the mixture inside.
• Cook in the oven with the fleshy part of the meat facing down. Add a glass of water. Baste with the juice from time to time so that the meat does not dry up.
• After about 2 hours, turn the meat over and do the same with other side and cook until golden brown.
• Leave for 30 minutes and remove when meat can be torn off with the fingers. Arrange on a dish without the gravy.
• Eat while hot, seasoned with cumin and salt.