In a deep, hob proof baking tray, place the lamb shoulders/cubes on one side and the evenly cut roast potatoes on the other side.

Cover the meat and potatoes with salt and pepper.

Then generously and consistently coat everything in cumin powder (this dish loves cumin, so don’t be shy!).

Spread the onions and tomatoes all over to cover the meat and potatoes. These provide immense flavour and also act as a buffer between the meat and potatoes and the heat of the oven.

Pour the oil over the potatoes (the lamb doesn’t really need oil, but the potatoes do to stop them from breaking up during cooking).

Add the bay leaves and cinnamon sticks

Dissolve the tomato purée in the hot water and then pour all over, ensuring that it mixes well with the spices. The liquid should be almost covering the food.

Place the dish over the hob and bring to the boil (this will save about 30 mins of oven cooking time).

Cover the dish with foil and place on the middle shelf of the oven, cook for 2.5 hours or until the meat falls off the bone.

Remove the foil and cook for another 30 minutes to allow the meat and potatoes to turn a nice golden brown. Let the onions and tomatoes burn a little - it adds to the taste.

Serve with a lettuce, celery, cucumber and coriander (and anything else you like) salad with a generous dressing of olive oil, lemon juice, red wine (or balsamic) vinegar and salt. The citrus and vinegar really compliment and cut through the richness of the cumin and tomato.