Slow-Cooked Lamb with Garlicky Broad Beans

1 cup (280g) Greek-style yoghurt

2 cloves garlic, sliced

1 teaspoon ground turmeric

1 tablespoon ground cumin

1 tablespoon sweet paprika

1.5kg boneless lamb shoulder

⅓ cup olive oil

1 large brown onion, chopped tint*

2 cloves garlic, crushed, extra

2 large potatoes, cut into 2cm cubes

lkg frozen broad (lava) beans, thawed, peeled

1 medium lemon, cut into wedges

Combine yoghurt, garlic and spices in a large bowl. Add lamb; rub yoghurt mixture over lamb, season. Cover, refrigerate for 3 hours or overnight.

Preheat oven to 160°C.

Wrap lamb in foil to enclose; place on an oven tray. Bake for 4 hours or until lamb is tender and falling apart. Stand for 15 minutes.

Meanwhile, heat oil in a large frying pan over medium-low heat; cook onion, stirring occasionally, for 7 minutes or until soft but not coloured. Add extra garlic; cook, stirring, for 2 minutes. Add potato; cook, covered, for 15 minutes, stirring occasionally, until potatoes are just tender.

Add broad beans; cook, covered, for 5 minutes or until the beans and potato are soft. Season.

Serve broad bean mixture topped with shredded lamb, pan juices and with lemon wedges.