Spiced slow-roasted lamb IngredientsMarinade15ml (1 tbsp) chopped root ginger1 garlic clove, crushedPinch of ground cloves4 cardamom pods, bruised2 cinnamon sticks5ml (1 tsp) ground coriander10ml (2 tsp) ground cumin20ml (4 tsp) cayenne pepper (or paprika)50-70g tomato paste500g Greek-style plain yoghurtOther ingredients2-2.5kg shoulder of lamb2 onions, quartered1 bulb garlic, halved horizontally2 chillies, halved and seeded6 cardamom pods, bruised15ml (1 tbsp) coriander seedsSeeds of 1 pomegranate5ml (1 tsp) salt2.5ml ( tsp) freshly ground black pepper30ml (2 tbsp) cornflour, dissolved in30ml (2 tbsp) waterFresh coriander, to serveMethodMix the marinade ingredients together, spread all over the lamb and marinate in the fridge for at least 2 hours, preferably overnight.Preheat the oven to 160°C. Place the onion, garlic, chilli, cardamom, coriander seeds, pomegranate seeds, salt and pepper in a roasting tin, reserving a few pomegranate seeds for garnish. Place the marinade-coated lamb on top and pour in at least 3cm water. Cover with foil and roast for 2 hours, then reduce temperature to 140°C and roast for a further 3 hours. Carefully lift the lamb out and transfer to a clean roasting tin. Return to the oven and roast uncovered at 200°C for 10-15 minutes to brown slightly.Strain the liquid from the first roasting tray, pushing the vegetables through the sieve. Place this liquid in a saucepan, bring to the boil and reduce by about a third, then thicken with the dissolved corn flour.Carve the lamb, arrange on a platter, season and coat with sauce. Serve remaining sauce on the side. Garnish with reserved pomegranate seeds and coriander.Serves 6-8..