In a bowl, combine rice flour, cumin, coriander, paprika, and salt.

Toss the diced lamb shoulder in the spiced flour mixture, ensuring it's evenly coated.

Heat vegetable oil in a large pan or pot over medium-high heat.

Add the spiced lamb to the hot oil and brown on all sides. Avoid overcrowding the pan; work in batches if necessary.

Add the chopped red onions, carrots, and celery to the pan with the browned lamb.

Cook the vegetables, stirring occasionally, until they begin to soften.

Stir in the rose harissa paste, coating the lamb and vegetables evenly.

Pour in lamb broth, ensuring it covers the meat and vegetables. Add more if needed.

Bring the stew to a boil, then reduce the heat to low.

Cover the pot and simmer for 2-3 hours, or until the lamb is very tender. Stir occasionally to prevent sticking.

In the last few minutes of cooking, stir in the lemon zest, chopped red chili (deseeded), and chopped cilantro leaves.

Taste and adjust seasoning if necessary.

Serve hot, garnished with extra cilantro if desired.