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Step 1
For spice paste, dry-roast whole spices in a frying pan until fragrant (30-40 seconds). Cool, then finely grind in a spice grinder or with a mortar and pestle. Stir in paprika, coriander and garlic, then stir in enough oil to loosen and form an easily spreadable paste.
Step 2
Place lamb in a non-reactive container (see note), rub paste all over lamb and refrigerate to marinate (4-6 hours or overnight).
Step 3
Preheat oven to 160°C. Season lamb with salt and place in a roasting pan with 1.5cm water. Cover with a layer of baking paper, seal tightly with foil, then braise in oven until lamb is very tender (3½-4 hours; it should feel soft to the touch through the foil). Remove foil, increase heat to 180°C and roast until lamb is golden brown (25-35 minutes). Remove from oven and loosely re-cover with foil to rest (20-30 minutes).
Step 4
For garlic yoghurt, combine yoghurt and garlic in a bowl, season to taste with lemon juice, and refrigerate until required.
Step 5
Squeeze lemon over lamb, top with pan juices, season with salt flakes and serve with salad, garlic yoghurt and flatbread.