The Spice Men serves up lamb shoulder with harissa for Food heaven on Saturday Kitchen.

The Indian Chefs says: “A fiery harissa paste rub makes this tender, slow-cooked lamb shoulder something special. The lamb stovies are a hearty accompaniment of belly meat with potatoes and herbs.”

The ingredients for the spice paste are: 1 tsp caraway seeds, 3 tsp coriander seeds, 6 tsp cumin seeds, 1-2 tbsp honey, 1 lemon, juice only and 200g harissa paste.

For the lamb shoulder with harrisa: 1 shoulder of lamb (about 2.5kg), 3 tbsp rapeseed oil, 1 whole head of garlic, cut in half, 3 onions, cut in half, few sprigs rosemary, few sprigs thyme and salt and freshly ground black pepper.