Nutrition: per serving
To braise the lamb, heat the oven to 160C/140C fan/gas 3. Toast the cumin seeds in a frying pan over a medium heat until fragrant, and allow to cool, then crush lightly with a pestle and mortar. Stir them through the smoked paprika.
Season the lamb generously all over with salt, and dust with flour. Heat the oil in a large casserole and brown the lamb in batches, if needed, on all sides. Lift onto a plate, then cook the onions, garlic and the crushed spice mixture for 5 mins or so in the pan, stirring occasionally, until the onions have softened. Pour in the lemon juice and 50ml of warm water, then stir in the honey and molasses, followed by the stock, and bring to the boil. Lower the heat to a simmer and put the lamb and its resting juices back into the pan. Season and return to a simmer, then put the lid on the casserole and cook in the oven for 2 hrs 30 mins or until the lamb is very tender.
Meanwhile, tip the beans into a pan and warm through. Take off the heat and lightly smash in the lemon juice, zest, olive oil, most of the preserved lemons and herbs, and set aside.
When the lamb is cooked, spoon the beans onto a large platter or share between six plates, then lift the lamb out of its cooking juices and shred into large chunks on top of the beans. Scatter with the rest of the herbs, preserved lemon and pomegranate seeds, drizzle with olive oil, dot all over with harissa so it melts and serve with the braising juices on the side, if you like.
