Preheat the oven to 180C, fan 160C, gas mark 4.
Heat a sauté pan until medium hot. Add the oil and onions and cook for 3 minutes until just softening.
Add the garlic, cinnamon, coriander and ½ tsp of the nutmeg and cook for 2 minutes then add the honey, date syrup, lamb stock pot and tinned tomatoes.
Refill both tins of tomatoes with water and add to the pan.
Season with salt and black pepper and bring to a simmer.
Meanwhile, season the lamb shoulder with plenty of salt and black pepper and set into a large ovenproof casserole pan.
Pour the sauce over the lamb, cover with a lid and place in the oven to roast for 3-4 hours until really tender.
The meat should be falling from the bone and the sauce thickened.
While the lamb is cooking, make the cauliflower puree. Heat a saucepan until medium hot, add the butter and shallots and cook for 2 minutes.
Add the cauliflower and thyme leaves and sauté until just beginning to colour, then add the milk and remaining nutmeg and bring to the boil.
Turn the heat down, cover and simmer for 20 minutes until really soft.
Meanwhile, place all the reserved cauliflower leaves onto a tray, drizzle with a little olive oil and season well with salt and black pepper.
Place in the oven to roast for 15 minutes until tender and just golden around the edges.
Transfer the cauliflower and milk to a processor, or use a stick blender, and blitz until really smooth.
Season with a little salt and black pepper.
Divide the puree and roasted leaves between the serving plates and scatter pine nuts over the top.
Place chunks of the lamb alongside, with the sauce spooned over then finish with a scattering of parsley.
Prep time: 20 mins
Cook time: 4 hours
1tbsp olive oil
2 onions, roughly chopped
4 garlic cloves, roughly chopped
2tsp ground cinnamon
2tsp ground coriander
2tsp smoked hot paprika
¾tsp freshly ground nutmeg
2tbsp date syrup
1 lamb stock pot
2 x 400g tinned chopped tomatoes
Sea salt and freshly ground black pepper
1 x 1.7kg lamb shoulder
2 shallots, finely chopped
1 cauliflower, cut into florets, leaves reserved,
8 sprigs thyme, leaves picked
2tsp olive oil
3tbsp toasted pine nuts
1 small bunch flat leaf parsley, roughly chopped