Ingredients
2kg shoulder of lamb
6 tbsp harissa
5 onions, thickly sliced
250ml water
1 lamb stock pot
1 tbsp sherry vinegar
1 delicata pumpkin, cut into 6 pieces
3 tbsps pumpkin seeds
6 tbsps olive oil
2 tsps chilli powder
100g feta cheese
1 tbsp ras-el-hanout
1 tsp ground cumin
1 tsp ground coriander
Salt
Pepper

Method
Take the lamb and make lots of 3-5cm cuts into both sides of the meat.  The number of cuts depends on how big the meat is but I would say 10-20 per side. Rub the harissa all over the lamb and into the cuts.  Cover and put to one side for at least 2 hours but marinate up to 24 hours.  If you are leaving longer than a couple of hours, refrigerate, removing it from the fridge an hour before you start to cook.

Preheat the oven to 140c.

Put the onions into a roasting tray and sit the lamb on the top. Put the water and lamb stock pot in.  Sit the lamb on the top of the onions and put into the oven, uncovered for 4 hours until the meat is tender and you can cut it with a spoon. 

After 4 1/2 hours, cover with a piece of foil and increase the temperature to 180c.

Take your pumpkin and very carefully with a sharp knife, cut out the stem.  Cut the pumpkin into equal sized wedges.  Remove the seeds and put the seeds to one side.

Put the pumpkin wedges into a baking dish and drizzle over 4 tbsps of olive oil and season fairly heavily with salt and a little black pepper.  Put into the oven for around 45 minutes until soft and roasted and remove your lamb from the oven.

Remove the lamb to a plate and loosely cover with foil.  There will be quite a lot of oil on the top of the lamb pan so with a spoon, carefully scoop off as much fat as you can.  Finish off by putting a sheet or two of kitchen roll over the surface to catch the remaining fat.

Pour the onions and stock into a saucepan, bring to the boil and cook until the liquid has thickened. 

Meanwhile, put 3/4 of the feta cheese on to a small baking tray lined with foil and toast for around 20-25 minutes until golden, caramelised and dry.

Wash the pumpkin seeds, pulling off any little bits of the pumpkin and dry on kitchen towel.  Spread out on to a baking tray with edges, drizzle over a tbsp of the oil and put a tsp of the chilli powder and some salt and put into the oven for around 15 - 20 minutes until toasty.

Return to your sauce.  Carefully blitz either with a handheld blender or in a high speed blender to a smooth sauce.  Return the sauce back to the pan and put the heat back on.  Add a tbsp of vinegar and taste.  Check the seasoning, the sauce should taste rich and delicious.  Turn the heat down and put on the lid.

Mix together the dehydrated feta, half of the roasted pumpkin seeds, the remaining tsp of chilli powder, the ras, cumin and coriander and blitz roughly in a little spice grinder.

Slice the lamb and put on to the plate.  Put a piece of pumpkin leaning up against the lamb, scatter over the dukkha, some fresh feta, the remaining seeds and serve straight away.