Slow Cooked Middle Eastern Lamb

This recipe is inspired by one my sister in law made. It was so so good. I was craving lamb and it was a rainy grey day here in Brisbane; perfect weather for some tasty comfort food. I love Middle Eastern style food, it's such a melting pot of flavours. Strong and bold. The Israeli (pearl) cous cous, is the perfect accompaniment to soak up the delicious juices.

Serves 4

Ingredients

Lamb rub

1kg lamb shoulder

4 tbsp. ras el hanout spice mix

2 tbsp. dried Iranian lime

Salt & pepper

3 tbsp. olive oil

Sauce

3 tbsp. olive oil

2 red chilies roughly chopped

75ml prune juice

50ml lamb or beef stock

1 large red onion

3 cloves of garlic, crushed

1 sachet of tomato paste

Zest of 1 orange

Juice 1/2 an orange

1 tbsp. soy sauce

1 tbsp. mint sauce

Slow cook ingredients

2 small brown onions, cut into quarters

5 baby carrots, peeled, topped and tailed

4 garlic cloves (you can leave them with skins on)

100g pitted prunes

A few mint sprigs

Cous cous ingredients

2 cups of Israeli cous cous

2 1/2 cups of stock

75g semi sundried tomatoes

50g craisins (dried cranberries)

50g crispy fried shallots

Sprig of mint and coriander

Salt and pepper to season

Drizzle of olive oil

Garnish

Coriander & mint

Red chilli

Method

1. Take the lamb out of the fridge. Rub with olive oil, ras el hanout, Iranian lime and salt and pepper. Leave aside for 20 minutes to come to room temperature.

2. Add the brown onions, garlic, carrots to the bottom of the slow cooker.

3. Heat a large frying pan. Add the olive oil. Brown the lamb on either side and place on top of the veggies in the slow cooker.

4. Add the red onions to the pan and soften. Add the garlic and chilies and fry for 2 minutes. Add the tomato paste and fry for another 2 minutes. Add the prune juice, orange zest and orange juice and reduce slightly. Add the mint sauce and soy sauce and then finally add the stock. Reduce the sauce until some of the liquid has evaporated.

5. Transfer the sauce on top of the meat in the slow cooker.

6. Add the prunes and some of the coriander and mint.

7. Cook the lamb on high in the slow cooker for 4 1/2 hours. You can have it on low for longer but I was time poor. The meat should fall apart at this point.

8. 20 minutes before the end of the lamb cook time, start on the cous cous. Bring the stock to the boil and add the cous cous. It only needs about 10 minutes. It should still have a bit of bite in it.

9. Once the cous cous is cooked, add the olive oil, craisins, herbs, sundried tomatoes and crispy shallots. Tip out into a serving dish.

10. Serve up the lamb family style in a large serving dish. Garnish with chilli and herbs.

11. Enjoy with a nice glass of red.