I’m loving experimenting with flavours at the moment as well as getting loads of use out of our slow cooker so a few weekends ago I shoved this shoulder of lamb in the slow cooker after a night of soaking up a Moroccan Style Rub and left it to do its business whilst I went over to Shropshire to visit a friend at her new house. 7 hours later I returned to a fabulous smell in the kitchen. The lamb was so tender and I felt these flavours worked really well. The nuts and seeds gave the otherwise boring bulgerwheat some crunch and the pomegranate has such a tangy fresh flavour that I’m loving at the moment. Cooling coriander yoghurt tempers down the spices just a little. A heartwarming and filling dish.
- small shoulder lamb
- 2 tbsp Ras al Hanout Spice mix
- 2 tbsp sumac
- 1tsp cracked black pepper
- Bulger Wheat – enough for 2, prepared according to pack instructions
- 2 tbsp pomegranate seeds
- 1tbsp pistachios (shelled)
- 1tbsp pine nuts
- 1 tsp harissa paste
- salt and pepper to taste
- 1 small pot greek yoghurt (we use Yeo Valley)
- 1 handful corridor leaves, finely chopped
- The night before you plan to eat combine the ras al hanout, sumac and pepper and rub into the lamb. Leave in the fridge overnight.
- The next morning, about 8 hours before you intend to eat, put the lamb in the slow cooker along with about 100mls water and cook on low for 8 hours
- Near the time that the lamb will finsih cooking prepare the bugler wheat. When cooked stir through the harissa paste, the pomegranate seeds (reserve a few to garnish) nuts and a pinch of the chopped coriander and season to taste with salt and pepper.
- For the yoghurt simply combine the coriander with the yoghurt in a small bowl
- Assemble by shredding the lamb on top of the bugler wheat and garnish with the yoghurt and a few more pomegranate seeds.
Happy eating 🙂