Slow Roast Hogget Shoulder With Harissa, Chickpeas And Cauliflower

Ingredients

• 1 Whole Shoulder of Hogget, lamb or mutton
• 2 onions, sliced around ½ cm thick
• 400ml fresh lamb or chicken stock
• 2 tins of chickpeas
• 1 tsp runny honey
• 2 tbsp fresh coriander, coarsely chopped
• 10 long red chillies, split lengthways, ¾ of the seeds removed, roughly chopped
• 3 tsp caraway seeds
• 2 tsp cumin seeds
• 1 red pepper, blackened and peeled, seeds removed, roughly chopped
• 4 garlic cloves, peeled and roughly chopped
• 2 tsp tomato purée
• 1 heaped tsp of sweet, smoked paprika
• 1 tsp red wine vinegar
• 3 tbsp olive oil
• ½ tsp sea salt
• 4 tbsp harissa
• 1 tsp ground cumin
• 2 tsp of ground coriander
• 2 tbsp olive oil
• 1 tsp sea salt
• 20g of butter
• 1 tbsp olive oil
• 1 small cauliflower broken into small florets
• 1 pinch of ground cinnamon
• ¾ tsp ground coriander
• ½ tsp ground cumin
• ½ tsp of turmeric
• ½ tsp ground black pepper