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Lamb shoulder cooked in yoghurt and cumin seeds (yogurtlu kimyonlu kuzu)

Ingredients

• 3 tbsp cumin seeds, toasted (see Note)
• 1 tbsp pul biber (see Note)
• 2 tbsp sea salt
• 1 tbsp freshly ground black pepper
• 1–1.5 kg (2 lb 3 oz–3 lb 5 oz) lamb shoulder, boned and rolled, lightly trimmed of excess fat
• 250 g (9 oz/1 cup) Greek yoghurt
• 80 ml (2½ fl oz/⅓ cup) olive oil
• flat-leaf (Italian) parsley, to garnish

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