For best results, use The Searing Slow Cooker ® by Breville

Use the MENU button to select HIGH SEAR. Select POWER/START to commence pre-heating the slow cooker. Once the pre-heat is completed, 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

Select the CANCEL to stop the HIGH SEAR. Place the lid on and lock into place. Use the MENU button to select HIGH SLOW COOK. Adjust the timer to 5-6 hours and press POWER/START to start cooking. If you want to put on before work, place on LOW SLOW COOK 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. Shred into large pieces

Select the CANCEL. Select the STEAM function followed by POWER/START and allow the liquid to reduce for 10 minutes, . Return lamb back to the cooking bowl and stir through to coat.

Serve with steamed rice and garnish with the chopped coriander leaves

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