1. 

If there is a bone that can be cut- cut the bone and set aside to use to make stock. 

Add the lamb bone to a saucepan filled with water (add sufficient amount of water to cover the bone) and bring to a boil to make the stock- used approx. 1 litre of water)

Pour the stock onto a pyrex jug and set aside. 

2.

• 8 tsp. Lamb Baharat
• 2 ½ tsp. sesame oil
• 2 tsp. dark soy sauce
• sae salt- to taste

In a mixing bowl combine together the marinade ingredients. 

3.

Place the lamb shoulder in a large pyrex oven dish and lather the marinade onto the lamb shoulder. 

Cover the dish with a kitchen foil and place in the fridge for 2-24 hrs to marinade the lamb. 

4.

After the desired marinating time- take the lamb out of the fridge and prepare the ingredients to roast the lamb. 

5.

• 2 large onions
• 4 -6 carrots
• 3-4 capscium chilli
• small piece of ginger
• 3 garlic cloves

Diced the onion and carrots into large chunks. 

Slice the capscium chili- splitting the chili into half right upto the stem. 

Finely dice the the garlic and ginger. 

6.

• Olive Oil
• Diced garlic and ginger
• Bay leaves
• Sea Salt to taste
• Ralahami black peppercorn
• cumin seeds
• cardamon pods

Add olive oil into a large wok and heat the oil over medium fire. 

Add the diced ginger and garlic and simmer for about 2 minutes till fragrant. 

Add a small handful cumin seeds, cardamon pods, Ralahami black peppercorn and sea salt to taste and add the bay leaves and mix all the ingredients simmer for a further 1-2 mintues. 

7.

• tin can of tomatoes
• stock

Reduce to low heat and add the onion, carrots,  and capscium and mix to combine. 

Add the tin can of tomatoes and the stock and mix to combine all the ingredients together.

Close the pan with a lid and simmer for about 5 minutes. 

8.

Preheat the oven to 140°C (fan) or 300 degrees Fahrenheit.