Recipe by Kristy Frawley. This recipe is made with the 7 litre Flavour Maker Slow Cooker ® with EasySear Pan. Sear first then slow cook for optimum flavour and convenience.
Slow Roasted Lamb
Ingredients
2 tablespoons olive oil
1 lamb shoulder, bone in, approximately 2kg in weight
1/2 cup harissa (see method or store bought)
1 x 400 gram tin chopped tomatoes
2 cups good quality chicken stock
Salt and pepper to season
Chopped coriander leaves to garnish
Method
For best results, use the Flavour Maker ® by Breville
Place the EasySear pan from the slow cooker onto a high heat, add the olive oil, then add the lamb shoulder cook until golden brown, 3-4 minutes on both sides
Smear the harissa over the lamb add the tinned tomatoes and chicken stock. If you feel you need more liquid in the bowl add another cup of water. Season with salt and pepper and bring up to the boil
Using a tea towel carefully place the EasySear pan back into the slow cooker base and place on the high setting and cook for 5-6 hours or if you want to put on before work, place on low and cook for 10 hours. The lamb shoulder should be easy to pull apart. Remove the lamb and set aside until cool enough to handle
Return the EasySear pan to the stove top and cook over a high heat for 10 minutes to reduce the liquid. Once the lamb is cool enough to handle shred into large pieces. Add the lamb back into the reduced liquid and stir through
Serve with steamed rice and garnish with the chopped coriander leaves
Red Harissa
Ingredients
350 grams capsicums, roasted, peeled and deseeded
3 cloves garlic
1 large green chillies
1 bunch fresh coriander, leaves and stems, washed and coarsely chopped
10 grams mild paprika
5 grams cumin powder
5 grams coriander powder
5 grams caster sugar
25ml red wine vinegar
Salt to taste
100ml extra virgin olive oil
Method
In a food processor add the roasted capsicums, garlic, chilli and fresh coriander and blend to a paste. Add the paprika, cumin, coriander and sugar and blend for a further minute. Add the red wine vinegar and salt and drizzle in the olive oil slowly until all combined
Store the harissa in an air tight container in your fridge for up to 2 weeks
