Place star anise, cloves, cinnamon stick, cumin seeds, bay leaf, fennel seeds, black peppercorns in a mortar and pestle or a spice grinder. Grind to a coarse powder.

Transfer the spice mix to a small bowl. Add coriander powder, red chili powder and enough salt. Stir. Set aside.

Make 3 cm apart deep slits on the lamb. Rub on the spice rub onto the lamb. If you have time, cover and refri gerate for 3 hours.

To seal the lamb, heat oil in a large pan. Place lamb in the pan. When one side is brown, turn and sear the other side. Set aside.

Place onion in the bottom of the slow cooker. Add in garlic cloves, ginger and coriander (cilantro) leaves. Place lamb in the slow cooker. Pour in the chicken stock. Season with salt.

Cover with lid. Cook on high for 6-8 hours or on low for 8-10 hours until the meat is tender enough to pull apart with a fork.

When lamb is cooked, open the lid and transfer lamb to a large plate. Pull the meat off the bone using two forks.

To use the sauce, transfer sauce to a large pan, add a teaspoon of cornflour and bring to the boil. Simmer for 3-4 minutes or until the sauce is thick.

Serve pulled lamb with rice, roti, parathas or in wraps and sandwiches.