For the spiced crumb, heat the oil in a frying pan and sweat the shallots and garlic for 5 minutes until softened. Leave to cool slightly then mix in a bowl with the breadcrumbs, coriander and chilli. Set aside.
For the kid, heat the oil in a casserole dish and once hot, brown the kid shoulder on all sides and then remove from the pan. Add the onions to the pan and sweat for 5 minutes until softened. Add all of the other ingredients and continue to cook for 10 minutes. Add the shoulder back to the pan and pour in 200ml/6½fl oz water. Cover and cook gently for 2–3 hours, checking regularly to make sure the bottom of the pan is not catching, until tender and the meat is falling off the bone. Set aside for 10 minutes and then sprinkle with the spiced crumb.
For the hummus, place the chickpeas, garlic, tahini and lemon juice in a blender and blitz until smooth. Season with salt and pepper and garnish with the pine nuts and mint. Serve the lamb with the hummus.