Preheat the oven to 170°C, and boil the kettle.

Lightly score the skin side of the lamb all over in a criss-cross fashion, then season with sea salt and black pepper and rub with half of the curry paste.

Place the yellow split peas in your largest high-sided roasting tray, then peel, halve and add the onions. Halve the tomatoes and potato, peel and chop the ginger, break up the garlic bulb and roughly chop the coriander (stalks and all), then add everything to the tray, along with the remaining curry paste.

Stir in 1.2 litres of boiling kettle water, then sit the lamb on top, scatter over the cloves, tightly cover the tray with tin foil and carefully transfer to the oven to roast for 4½ hours, or until the lamb is super-tender and melt-in-your- mouth – there’s no need to check it, just let the oven do its thing.

Remove the foil, baste the lamb well with the juices from the tray, and cook for a final 30 minutes, or until golden and gnarly.

Pull off chunks of meat and divide between serving plates, discarding any bones. Break up the potato and stir it through the split peas and veg, then plate up, along with some of the tasty juices.

ENERGY 557kcal FAT 32g SAT FAT 13.2g PROTEIN 6.2g CARBS 32.4g SUGARS 6.6g SALT 0.9g FIBRE 6.2g.