Slow-Cooked Lamb Shawarma with Harissa Sauce & Flat Breads

Ingredients

• 6 dried cloves
• 2 tsp fennel seeds
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 2 tbsp sumac, plus extra to sprinkle
• 1 tsp ground ginger
• 1⁄2 tsp ground cinnamon
• 1 tbsp paprika powder
• 2 tbsp sea salt flakes
• 1 tsp ground black pepper
• 6 cloves garlic, crushed
• 1⁄4 cup lemon juice
• 1⁄4 cup olive oil
• 1.75kg leg of lamb
• Warm flatbreads, to serve
• Hummus, to serve
• Pickled chillies, to serve
• Harissa Sauce: 1 tbsp harissa, 1⁄4 cup tomato paste, 2 tbsp honey, 1 tbsp olive oil, 1 tbsp lemon juice
• 600g cauliflower, trimmed, cut into florets
• 1⁄3 cup olive oil
• 6 fresh dates, pitted and chopped
• 2 cups chopped flat-leaf parsley
• 1⁄2 cup chopped dill
• 1⁄4 cup toasted almonds, chopped
• 6 radishes, thinly sliced into rounds