Place lamb shoulder on several layers of foil. Mix together all spices and pour over lamb, making sure to coat all surfaces. Wrap tightly in foil and place in a Dutch oven with 1 inch of water on the bottom. Roast at 300 degrees for 3-4 hours until meat is very tender and falls from the bone. Remove meat from foil, taking care to reserve juices. Set meat aside to cool slightly while you separate the fat from the drippings; discard fat and reserve drippings. Shred lamb and discard bones, fat or gristle.
Place shredded lamb into a stock pot along with stock, barley, carrots, onions, garlic, tomatoes and cumin. Simmer together for 30 minutes for flavors to meld and vegetables to cook. Remove from heat, season with salt and pepper to taste, and stir in cilantro before serving.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2010/01/lamb-and-barley-stew/