Get your butcher to prepare the Lamb Shoulder… you don’t want any fat left on the outside if possible…
Pre-heat the oven to 165˚c
Toast the Cumin and Coriander seeds in a frying pan for a few minutes until they start to smell delicious
Grind them and then mix in a bowl with 1 tsp Garlic Salt, 1 tsp Chilli Flakes, some Black Pepper, 2 tbsp Ketchup, 2 tsp Curry Powder and 1tsp Maldon Salt
Put the Lamb Shoulder in a roasting dish. Mix the spices and then rub the mixture all over
Slice the Onions finely
Now throw the Garlic Cloves all over the Lamb (not necessarily literally), and add the Onions on top
Pour the Vinegar over the Lamb joint, then the bottle of Beer (Peroni, San Miguel etc)
Now, cover the Lamb first with some baking paper, and then with some foil, sealing it tightly all the way around the edge
Put in the oven for 3 hours… Turn the joint over (top to bottom) once in this time
After 3 hours, the Lamb should be starting to fall apart… Take the foil and paper off and test. Bake for another hour or so to cook the liquid down to a thicker sauce consistency
Remove the Lamb; leave it to rest for a while before you ‘pull’ it with a fork… Serve with some of the Onions and Sauce, and some lovely Basmati Rice; or in a brioche style bun with some griddled Peppers