FRAGRANT LAMB SHOULDER WITH STICKY FIGS, PISTACHIO AND LEMON GRAVEL - Chef Mel

Ingredients

• 2-4 kg-lamb shoulder bone in
• Salt and pepper to season
• 1-2 litres weak chicken stock (this will depend on the depth of the baking dish you use
• 1 teaspoon freshly grated turmeric (or powder)
• 1-tablespoon ground cumin/ras el hanout spice
• 1 cinnamon quill and three star anise
• 2 tablespoons chopped dried figs or pitted dates
• zest of one lemon
• 1/2 cup almonds/pistachios/other nuts roasted and chopped