Slow-roasted lamb leg with soft polenta

Ingredients

• Slow-roasted lamb leg
• 3 kilogram leg of lamb
• 1 wedge of preserved lemon
• 2 medium brown onions, chopped coarsely
• 4 clove garlic, chopped
• 600 gram can chopped tomatoes
• 1/4 cup (70g) tomato paste
• 3 bay leaves
• 1/4 cup (40g) currants
• 1/4 cup (60ml) red wine
• 1 teaspoon ground corriander
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1/4 teaspoon loosely packed saffron threads
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamon
• 1/4 teaspoon ground cinnamon
• 2 tablespoon olive oil
• 1/3 cup (45g) slivered almonds
• 3/4 cup loosely packed coriander leaves
• 80 gram persian feta
• Soft polenta
• 1 litre (4 cups) milk
• 1 clove garlic, bruised
• 3/4 cup (120g) polenta