Greg Malouf’s baharat lamb shoulder with onions and moghrabieh

1.For baharat (see note), sift all spices together. Makes about 1½ tbsp. Store in an airtight container for up to six months.

2.Pound whole garlic cloves and 2 tsp salt to a fine paste with a mortar and pestle. Add oregano, 50ml olive oil and 2 tsp baharat and pound to a paste, then massage into lamb.

3.Preheat oven to 150°C. Heat 50ml olive oil in a large frying pan over medium-high heat. Fry lamb, turning, until golden (4-6 minutes). Add chilli flakes and 1.5 litres stock, bring to a simmer, then transfer to a baking dish that fits lamb snugly. Cover with baking paper and foil, then roast, basting every hour, until lamb is tender (3¼-4 hours). Uncover, increase heat to 180°C, add salad onions and roast until lamb is golden and onions are soft (20-30 minutes). Transfer lamb to a bowl, remove excess fat from cooking liquid (place paper towels on the surface, then remove and discard) then return lamb to liquid and keep warm.

4.Meanwhile, heat remaining oil in a large casserole over medium heat, add diced onion and sliced garlic, and sauté until softened (4-5 minutes). Add cumin and coriander seeds and stir until fragrant (1-2 minutes). Add chilli, bay leaf, moghrabieh and remaining stock to just cover and bring to the boil. Season to taste, cover, reduce heat to low and simmer, stirring occasionally, until tender (25-30 minutes). Add chickpeas and tomatoes, and simmer until stock is absorbed (5-7 minutes). Season to taste with salt and lemon.

5.Pull lamb from the bone and stir it through the mograbieh. Top with coriander and drizzle with extra-virgin olive oil to serve