Slow Cooked Lamb Shoulder with Chickpeas

Ingredients

• 2kg lamb shoulder, bone in
• 2 tbsp extra virgin olive oil
• 2 brown onions, roughly chopped
• 4 cloves garlic, finely chopped
• 1 tbsp fresh ginger, finely chopped
• 1 tsp ground cumin
• ½ tsp ground coriander
• 1 tsp curry powder
• 1 tsp sumac
• Pinch of saffron
• 1 small red chilli, finely sliced
• 2 fresh bay leaves
• 1 cinnamon stick
• 2 tbsp tomato paste
• 2 medium carrots, roughly chopped
• 2 celery sticks, roughly chopped
• 180ml dry red wine
• 800ml chicken stock
• 2 tbsp fish sauce
• ⅓ cup dried currants
• 400g canned chickpeas, drained
• Juice of 1 lemon
• 10g fresh parsley, finely chopped
• Salt
• freshly cracked black pepper
• Crusty sourdough (or basmati rice for GF)
• Sheep’s yogurt (or coconut yogurt for DF)
• Fresh mint leaves