Lamb Shoulder

1. Step 1

   Place the lamb in a pressure cooker with water, salt, 1 tsp peppercorns, 1/2 tsp cumin, 2 garlic cloves, 1/2 onion (whole), parsley, and celery.
2. Step 2

   Cook until tender (~45 mins under pressure). Remove lamb, discard solids, and reserve broth.
3. Step 3

   Marinate lamb with remaining peppercorns, cumin, yellow pepper paste, and 1 minced garlic clove for 2 hours.
4. Step 4

   Bake at 180°C (350°F) in an oiled dish until golden (~20 mins per side).

Prepare Yellow Rice

1. Step 1

   Sauté rice in oil with minced garlic until golden. Add chopped onion and saffron, stir 2 mins.
2. Step 2

   Pour in 2 cups of hot water + salt. Simmer uncovered until the water absorbs. Add 1/2 cup cold water, cover, and cook 5 more mins.

Make Cold Sauce

1. Step 1

   Prepare a cold sauce by mixing the peppercorns, cumin, julienned onion, chopped tomato and seasoning with salt and oil to taste.

Assemble & Serve

1. Step 1

   Plate lamb, rice, boiled potatoes, corn, banana quarters, and lettuce.
2. Step 2

   Drizzle each plate with the cold prepared sauce and serve.