Slow-cooked Harissa Lamb Shoulder

I think this spicy, slow-cooked wonder can improve even the worst days.

SERVES 6-8

PREP 15 minutes (plus marinating time, ideally overnight)

COOK 3-4 hours (oven) or 4-6 (slow cooker)

INGREDIENTS

• 1.5-2kg lamb shoulder (bone-in, with fat cap)

Oven ingredients (if using)

• 1 large brown onion, roughly chopped
• 2 carrots, cut into large chunks
• 2 sticks celery, cut into large chunks
• 2 cups (500 ml) beef or chicken stock (or water)

Harissa marinade

• ¼ cup (60 ml) olive oil
• ¼ cup (75 g) harissa paste (or to taste, depending on your spice preference)
• 3 cloves garlic, crushed
• 2 tablespoons lemon juice
• 1 tablespoon honey (optional,to balance the heat)
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• ½ teaspoon ground turmeric

METHOD

1. To make the harissa marinade, whisk the olive oil, harissa paste, garlic,lemon juice, honey (if using) and spices in a bowl. Season generously with salt and freshly ground black pepper. Taste the marinade to ensure it has a good balance of heat, sweetness and spice. Adjust the harissa or honey if needed.
2. Pat the lamb shoulder dry with paper towels. Place the lamb into a large shallow dish and pour the harissa marinade over the lamb. Wearing gloves to avoid the chilli burning your hands, rub the marinade into the meat, ensuring it’s evenly coated. Cover the dish, and marinate in the fridge for at least 4 hours, or preferably overnight. This will allow the flavours to infuse deeply into the lamb.
3. Set a slow cooker to low. Place the lamb and stock into the slow cooker. Cover and cook on low for 6–8 hours, or until the lamb is incredibly tender and falls apart when pulled with a fork.
4. Alternatively, you can cook in the oven. Preheat oven to 160°C. Heat a large flame-proof and oven-proof dish (like a dutch oven) on the stovetop over medium heat. Add a splash of olive oil, then sear the lamb shoulder for about 3–4 minutes per side, until browned all over. This helps to lock in the flavour.
5. Arrange the onion, carrot and celery in a roasting pan and sit the seared lamb on top. Pour the stock (or water) around the lamb. Cover tightly with foil and roast for 3–4 hours, or until the lamb is tender and pulls apart easily with a fork. Check the lamb halfway through cooking and add a bit more stock or water if necessary to keep the vegetables from burning.
6. Remove lamb from the cooking vessel and let it rest for 10 minutes before carving. The lamb should be so tender that it easily pulls apart. If you like, strain the cooking liquid and serve it as a sauce, or leave the vegetables in for a rustic presentation. Serve the lamb with the roasted vegetables (if you have them) and a drizzle of the cooking juices. You could also pull the lamb from the bone and use it as the filling for a wrap with garlic sauce (page 205), pickles and fresh vegetables.