4 bulbs wet (new season) garlic
1 sprig rosemary
1½ litres/2½ pints chicken stock
1 x 400g/14oz tin chopped tomatoes (or several really ripe tomatoes)
salt and pepper
1 tbsp whole cumin seeds, toasted
½ tsp ground cumin
olive oil, for frying
½ tsp ground paprika
1 tsp sea salt
1 x 1.2 kg/2lb 11oz lamb shoulder (preferably Pyrenean), knuckle removed