SLOW COOKER MOROCCAN LAMB SHOULDER WITH TABOULI
This versatile dish is both a summer and a winter staple. In summer, it is served perfectly with a fresh tabouli and in winter, think cauliflower mash and some root veggies along side. For us though, the best bit is 1) that it takes 1 second to prepare and you’ve got leftovers for dayyyyyssss and 2) your house smells INSANE when you come home from a long day out on the town.
- 1 lamb shoulder, bone in
- 3-4 tbsp Sahara Moroccan Seasoning
- 1 onion, roughly chopped
- Cauliflower Tabouli:
- 1 head of cauliflower
- 2 cucumbers, finely diced
- ½ cup finely chopped parsley
- ½ cup chopped mint
- ½ cup pepitas or pistachios
- 1 lemon
What you need:
- Place the lamb into your slow cooker and coat with Sahara Moroccan seasoning . Add onion.
- Cook for 5 hours on high or 9 hours on low
- To make the tabouli preheat the oven to 200c. Cut the cauliflower into florets. Blitz in a food processor until rice size bits form. Set aside.
- Combine the cucumber, parsley, mint and pepitas or pistachios in a large bowl.
- To cook the cauliflower rice, lay it out on a lined baking tray. Coat with olive oil and season with a sprinkle of Sahara Moroccan seasoning and salt and pepper. Cook for 10-15 minutes or until golden. Remove from oven and let cool
- Combine the cauliflower rice with the cucumber mix and drizzle with extra olive oil and a squeeze of lemon.
- Serve alongside the lamb shoulder.