Ingredients

Step by step

1. For the spice mix, toast the cumin, coriander and fennel seeds in a small frying pan on a low flame for 3-4 minutes until fragrant. Cool, then grind to a powder using a spice grinder or pestle and mortar.
2. Reserve one third of this for the harissa, and tip the rest into a food processor with the remaining spices for the shawarma mix, 100ml olive oil, the chopped onion, garlic, lemon juice, 1½ tablespoon of salt and 1 teaspoon of freshly ground pepper and blend until a rough pulp has formed. Rub the pulp all over the lamb, cover and leave to marinate in the fridge at least overnight, or for 24 hours.
3. The next day, preheat the oven to 240°C, fan 220°C, gas 9. Put the marinated lamb on a raised rack in a roasting tray, spreading with any leftover marinade, and roast for an initial 20-25 minutes or until coloured on the surface.
   Tip

   For a speedy alternative to the shawarma spice mix, use 3 tbsp of Middle Eastern spice blend ras el hanout instead. For a shortcut version of the cherry pepper harissa, simply blend a couple of roasted peppers from a jar with a spoonful or two of ready-made harissa paste.
4. Lower the heat to 160°C, fan 140°C, gas 3, pour the chicken stock into the roasting tray, and cover with foil. Cook for 4 hours, basting the lamb with juices and stock every hour or so. If the liquid evaporates and runs dry, top up with water. The lamb is ready when the meat is tender and easily pulls away from the bone.
5. Meanwhile, add 1 tablespoon of salt to the shredded cabbage in a bowl and mix well. Set the cabbage in a colander over a sink (or a large bowl), cover with a small plate and put a heavy weight on it to press it down; this will release some of its juices and soften, while retaining the crunch. Press for an hour, before tipping it into a mixing bowl (no need to rinse) and adding the remaining cabbage ingredients and 50ml olive oil. Mix using your hands and set aside.
6. For the harissa, combine the reserved ground spices with all the other ingredients and 50ml olive oil in a food processor; pulse to a coarse paste. Season well. Remove the lamb from the oven, set aside, covered with foil, and allow to rest for at least 15 minutes. Shred or pull the lamb at the table, and pour back some of the pan juices into the pulled meat (alternatively it can be shredded and kept warm for an hour before serving). Serve the pulled lamb stuffed inside the pitta breads with the cherry pepper harissa, cucumber salad and pickled red cabbage. Add the yogurt and picked mint leaves to serve.