1 kg half shoulder or leg of lamb
2 tbsp ras al hanout (check out this recipe for the spice mix or use shop bought)
1 tsp salt
1 tsp black pepper
1 tbsp honey or agave syrup
1 tbsp dried mint (don't even think about using fresh - it won't work anywhere near as well.)
1 salt cured orange, pith removed, sliced into quarters
2 onions, peeled and roughly sliced
2 sticks of celery, halved
2 carrots, peeled and halved
- Mix the spice rub ingredients together and rub into the lamb making sure it is completely slathered in the mix. Cover and set to one side to marinate. I left mine overnight but an hour or so should do it.
- Put the carrot, celery, onion and orange into the base of a slow cooker and put the lamb on top. Add a cup of water then cover with the lid and leave to cook on low/medium for 6 -12 hours. You may need to adjust this depending on your slow cooker. It is ready when the meat pulls apart easily and is falling off the bone.
- When cooked, remove the meat from the slow cooker and when cool enough to handle pull the meat apart into smaller pieces.
- Serve with hummus, roast vegetables, flat bread and yogurt and chilli sauces.