Pat the lamb shoulder dry with paper towels. In a small bowl, mix the garlic, salt, pepper, cumin, coriander, cinnamon, and cloves. Rub the mixture all over the lamb with olive oil or ghee, coating it evenly.
Optional Sear:
For richer flavor, sear the lamb shoulder in a hot pan on all sides until golden brown.
Slow Cook:
Layer sliced onions at the bottom of a deep oven-safe pot or roasting pan. Place the seasoned lamb on top. Pour in water or lamb stock and add bay leaves or cardamom pods if using. Cover tightly with foil or a lid.
Oven Roasting:
Roast in a preheated oven at 275°F (135°C) for 4–6 hours, or until the meat is fall-apart tender and easily pulls from the bone.
Finish and Serve:
For a crisp top, broil the lamb for 5 minutes after cooking. Spoon some of the flavorful pan juices over the meat when serving.
Serving and Storage Tips:
