Slow-cooked lamb shoulder with tahini yoghurt

• 2 x 1.25kg lamb shoulders

• 2 roasted red capsicums, peeled, seeded

• 2 Lebanese cucumbers

• 4-8 store-bought flatbreads (Lebanese bread, roti or naan), depending on size

• seeds from 1/2 pomegranate

• 1 bunch coriander leaves

• ½ bunch mint leaves

• ½ cup extra virgin olive oil

• 2 tbsp chardonnay vinegar

• sea salt and freshly ground pepper

For the marinade

• 1½ cups Greek yoghurt

• 4 cloves garlic, chopped

• 80g ras el hanout (Moroccan spice mix)

• 40g cumin powder

• ½ cup olive oil

For the tahini yoghurt

• 1 tbsp olive oil

• 1 clove garlic, finely chopped

• 1 tbsp chopped oregano

• 1 tbsp lemon juice

• ¾ cup Greek yoghurt

• ¼ cup tahini

For the pickling liquid

• 2½ cups water

• 2½ cups white wine vinegar

• 2½ tbsp castor sugar

• 2½ tbsp table salt

• 2 bay leaves

• 5 cloves garlic

• 1 tbsp black peppercorns

• 1 tbsp coriander seeds