Slow-Cooked Lamb Shoulder in Mustard Oil with Barley and Olive Cassoulet

Ingredients

• 1 lamb shoulder, approx. 1.6kg
• 1 tsp celery seeds
• 1 tsp cumin seeds, cracked
• 1 tsp fennel seeds, cracked
• sea salt flakes and freshly-ground black pepper
• 2 Tbsp mustard seed oil
• 8 sticks celery
• 2 leeks, finely diced
• ½ head fennel finely diced
• 8 cloves garlic, minced
• 1 tsp capers, chopped
• 2 sprigs rosemary, chopped
• 75g ghee
• 1 cup pearl barley
• 3 cups chicken stock
• 1 Tbsp seeded mustard
• 1 cup mixed olives, diced
• 4 cups baby spinach leaves
• 1 bunch parsley leaves