Slow-cooked lamb with chilli, fennel, coriander and star anise

1tsp cumin
1tsp fennel seeds
1tsp coriander
4 cardamom pods
2-3 star anise
1 shoulder of lamb (ask the butcher to bone it for you)
50g/2oz unsalted butter
2 dried red chillis
1 small bunch oregano
10 garlic cloves, peeled but left whole
2tbsp good-quality red wine vinegar

Heat the oven to 180C/350F/Gas4. Place a pan over a low heat. Once smoke rises, add the cumin, fennel seeds, coriander seeds, star anise, cumin and toast. Once the seeds begin to pop, remove and grind to a fine powder.

Trim the lamb of its fatty covering and place it, facing upwards, in a baking tray. Spread the butter over the surface and season. Crumble the chilli over it and scatter on the spice mix, garlic, oregano and vinegar. Cover with the foil and place in the oven for one and a half hours. Remove, turn the lamb over, reseal the foil, return to oven and cook for a further hour. Next, remove the foil and cook uncovered for the last half hour, to allow the meat to take on a little colour. Remove and serve warm with the pan juices spooned over.

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