Pat the lamb shoulder dry and season generously with salt, pepper, coriander, cumin, fennel, ground ginger, and chili flakes. Heat 2 tbsp avocado oil in a Dutch oven or pressure cooker over medium-high heat. Sear the lamb on all sides until golden brown, about 3-4 minutes per side. Remove and set aside.

In the same pot, lower the heat and add chopped shallot (or red onion). Sauté until soft, about 2 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Stir in tomato paste and cook for 1 minute to deepen the flavor.

Pour in the beef stock, scraping up any browned bits from the bottom. Add the cinnamon stick, bay leaf, and chopped dates for a hint of sweetness. Return the seared lamb to the pot, ensuring it’s partially submerged in the liquid.

Dutch Oven: Cover and place in a 375°F oven for 75 minutes, or until the lamb is fork-tender. Crockpot: Transfer everything to a slow cooker and cook on low for 8 hours until the lamb falls apart. Pressure Cooker: Cook on high pressure for 45 minutes, then naturally release for 15 minutes. If needed, add another 15 minutes for extra tenderness.

Once the lamb is tender, remove and shred with two forks. Discard the cinnamon stick and bay leaf. Stir the shredded lamb back into the sauce for maximum flavor.