Serves 6 as a main course. Rub a 1.5kg deboned leg of lamb with 2 crushed garlic cloves, 2 tsps of each paprika, ground cumin, coriander, ginger and cinnamon and a good pinch of chilli flakes. Cook for an hour and a half in 2 tins of chopped tomatoes, and two tins of water, turning every 15 minutes. Allow to rest for a few minutes before carving. Serve with pitta bread, hummus, cous cous and a green leaf salad.
