Slow cooked lamb leg with onions, garlic, and carrots, served with a Heineken gravy.

Marinade the lamb for 6+ hours with a blend of cumin, smoked paprika, ground cinnamon, salt and pepper. I didn't measure the ratios, I just let my ancestors guide me.

Preheat oven to 220 C for 30 minutes. Simultaneously, gently cook the onions, chopped up carrots, and lamb on the stove in the dutch oven. Pour in 1 cup of Heineken.

Put everything into oven at 120 C overnight.

For the gravy, make a roux then slowly pour in Heineken, stirring constantly.

Plate and serve. Enjoy