Ingredients
- 500g approx piece of lamb shoulder, off the bone
- Sea salt
- 400g couscous
- 1tbs turmeric
- 2tbs ras el hanout spice
- 1tsp sea salt
- 600ml chicken stock
- 200ml lamb juice (including fat)
- 2tbs vegetable oil
- 1tbs ground cumin
- Sea salt
- Handful of fresh mint leaves
- 4tbs fresh pomegranate seeds
- 100g feta cheese
- Preheat the slow cooker to high. Season the lamb shoulder piece with some salt, place in the slow cooker, and cook on high for 3½ hours.
- Remove the lamb from the slow cooker and allow to cool for 15 minutes, being sure to keep all the juices from the slow cooker. Tear or cut the lamb into smaller pieces and set aside, ready for frying.
- To make the couscous, place the couscous, turmeric, ras el hanout and salt in a large bowl and stir to combine evenly. Boil the chicken stock, then add the hot stock and 200ml of the leftover lamb juices to the bowl of couscous. Cover the bowl with clingfilm and leave for 10 minutes.
- When you cover the couscous, start to fry the lamb. Heat a large nonstick frying pan. Add the oil, and when hot, add the lamb pieces. Season with the cumin powder and sea salt and fry for seven to eight minutes on a medium-high heat until crispy, then remove from the heat.
- Remove the cover from the couscous after 10 minutes, then fluff with a fork. Spoon the couscous into a large serving dish and add the fried lamb on top. Garnish with some thinly sliced mint, pomegranate seeds and some crumbled feta.
