Cut a slit in the middle of each shallot, top to bottom, and slightly open out the shallot. Place in a saucepan of boiling water for 10 minutes. Drain and leave to cool.
Meanwhile, for the filling, heat the oil in a large frying pan. Sauté the lamb for 5 minutes, or until browned. Stir in the spices, herbs, tomato purée, orzo and currants and cook for a few more minutes.
Fill each shallot with a teaspoon of the filling, or more if possible. Place the stuffed shallots in a hot, dry pan, cut-side down. Cook and turn until they are gently browned all over. Towards the end of the cooking, add the sugar and vinegar and turn the shallots in the mixture to glaze.
Place the shallots and any remaining filling mixture in a serving dish, sprinkle over the cheese and garnish with the mint and coriander leaves.