I’m getting better at Slow Cooking – I came up with this all by myself. If I had known how good it was going to be, I would have made a bit more of an effort with the accompaniments! We had it with roasted peppers and cous cous, but it would be amazing in flatbreads with some chargrilled red onion and tzatziki.
- 1 shoulder of lamb
- 2 tbsp harissa
- 100ml chicken stock
- 1/2 onion
- Coat the lamb with the harissa. Place in the Slow Cooker.
- Add the stock and onion.
- Cook on low for 8 hours.
- Remove from Slow Cooker with 2 fish slices.
- Shred the meat using 2 eating forks.