Name: Slow Cooker Harissa Lamb
Prep time: 10 min
Cook time: 420 min
Total time: 430 min
Yield: 4 servings
Cuisine: British
Ingredients: 2 medium Onions; 1 tin Tinned Tomatoes; 1.5 cloves Garlic; 1 tbsp Olive Oil; 3 tbsp Harissa Paste; 2 tbsp Pomegranate Molasses; 2 tbsp chopped Fresh Mint; 2 leaves Bay Leaves; 1 tsp Ground Cumin; 1 tsp Ground Turmeric; 700g bone-in Lamb Shoulder

553

kcal

37g

Protein

14g

Carbs

39g

Fat

£2.41

Per Serving

⏱ Prep: 10 min 🍳 Cook: 420 min 🍽 Serves 4

🛒 Ingredients

Ingredient	Amount	Calories
Onions	2 medium	72 kcal
Tinned Tomatoes	1 tin	72 kcal
Garlic	1.5 cloves	5.9 kcal
Olive Oil	1 tbsp	132.6 kcal
Harissa Paste	3 tbsp	66 kcal
Pomegranate Molasses	2 tbsp	75 kcal
Fresh Mint	2 tbsp chopped	4.4 kcal
Bay Leaves	2 leaves	7 kcal
Ground Cumin	1 tsp	18.8 kcal
Ground Turmeric	1 tsp	9.4 kcal
Lamb Shoulder	700g bone-in	1750 kcal

👨‍🍳 Method

11. Rub lamb shoulder with harissa paste, cumin, turmeric and salt. Leave for 10 minutes if time allows.\n2. Place onions and garlic in the slow cooker; add lamb on top.\n3. Add tinned tomatoes, pomegranate molasses and bay leaves.\n4. Cook on LOW for 7 hours or HIGH for 4 hours until lamb is completely tender and falling from the bone.\n5. Shred the lamb; serve with the cooking sauce, fresh mint and flatbread or couscous.

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