Slow-cooked Lamb Shoulder with Skordalia & Coriander Yoghurt Naan

In a small bowl, combine the ras el hanout, garlic, rosemary, olive oil, salt and pepper. Rub the lamb shoulder all over with the mix. Cover and refrigerate for 3 hours or overnight.

Preheat the oven to 110°C.

Place the lamb in a roasting pan along with the chicken stock and a few extra garlic cloves. Cover tightly with foil and roast for 6 hours. Uncover and roast for another 30 minutes to allow the skin to crisp up.

Meanwhile, to make the naan, place the flour, salt, baking powder, yoghurt, water, and coriander into a bowl and mix until combined. Tip onto a clean work surface and knead for 2 minutes. Cover with plastic wrap and rest for 1 hour.

Divide the dough into eight even-sized balls and roll out on a well-floured work surface into rounds 2 mm thick. Just before serving, heat a little oil in a frying pan over medium heat and fry the naan, one at a time, for 2 minutes on each side or until golden. Set aside and keep warm.

To make the skordalia, place the potatoes in a saucepan with half the salt and enough cold water to cover. Bring to the boil then simmer for 30 minutes or until tender. Drain.

Pass the potato through a potato ricer (or mash with a potato masher until very smooth) and transfer to a bowl. Pound the garlic and remaining salt to a smooth paste using a mortar and pestle and stir through the potato.

Slowly stir in the oil and lemon juice until smooth and creamy. Season to taste.

To serve, squeeze lemon juice over the lamb, then shred the meat and discard the bones. Spoon a generous dollop of skordalia onto each plate and top with the lamb. Serve the naan alongside and, if desired, a salad such as tabouli.