Smoked lamb shoulder with salsa criolla

Name: Smoked lamb shoulder with salsa criolla
Ingredients: 2½ kg bone-in lamb shoulder; 3 tbsp vegetable oil; 10g ground coriander; 10g ground cumin; 10g carraway seeds; few dashes of Worcestershire sauce; 5 garlic cloves; 1 red pepper, roughly chopped; 2 red onions, chopped; 1 green chilli, chopped; 1 red chilli, chopped; 2 tbsp apple cider vinegar; 500ml lamb stock; 6 flatbreads; handful of parsley, chopped; 100g chillies; 500g peppers; 2 large red onions; 250g tomatoes; 1 garlic bulb; 50ml extra virgin olive oil; apple cider vinegar; 30g mint leaves, chopped; 300g banana shallots, sliced; 20g sumac; 1 tsp sugar; 2 tbsp extra virgin olive oil; 70ml red wine vinegar