Indian-spiced lamb shoulder

Put a frying pan over a medium-low heat and toast the coriander, fennel and cumin seeds, cinnamon stick, cloves, cardamom seeds and chilli flakes for 2 minutes or until fragrant. Remove the cinnamon stick (set aside), then transfer to a food processor or pestle and mortar and blend with the turmeric to a coarse powder.

Heat the oil in a large flameproof casserole (large enough to hold the lamb). Add the onions, garlic, ginger and chilli; cook over a medium-low heat for 10 minutes until softened. Stir in the blended spices, reserved cinnamon stick, the bay leaves and coconut milk, then bring to the boil. Preheat the oven to 170°C, gas mark 3.

Season the lamb with salt, then lower into the spiced coconut milk and cover with a tight-fitting lid. Transfer to the oven and cook for 4 hours, then increase the oven temperature to 220°C, gas mark 7, remove the lid and cook for a further 15 minutes until nicely caramelised on top.

Remove from the oven and allow to stand for 10 minutes. Transfer the lamb to a large serving dish and spoon over the sauce. Sprinkle with the toasted desiccated coconut, sliced red chillies, crispy onions, coriander and lime zest. Serve with steamed jasmine rice, if liked.