Slow Roasted Harissa Lamb Shoulder

Kristy Fawley
Partner Kepos Street Kitchen

www.keposstreetkitchen.com.au

Kristy Frawley is a home cook with a passion for all things food – cookbooks, new ingredients and kitchen gadgets. As partner of Kepos Street Kitchen’s chef and owner Michael Rantissi, Kristy has been influenced by Michael’s Middle Eastern heritage since he introduced her to a wide range of spices and other exciting ingredients. Their first cookbook “Falafel for Breakfast” was released in September 2015. Kristy has also worked full time at Sydney ‘s iconic Bathers’ Pavilion Restaurant for the last 15 years as Office Manager.

 

Ingredients

• 2 tablespoons olive oil
• 1 lamb shoulder, bone in, approximately 2 kg in weight
• ½ 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

Red Harissa

Makes approx. 500 ml

• 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
• 25 ml red wine vinegar
• Salt to taste
• 100 ml extra virgin olive oil 

Method

1. 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.
2. 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.
3. 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. 
4. 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

1. 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.
2. Store the harissa in an air tight container in your fridge for up to 2 weeks.