400g diced lamb shoulder (15%)
1 garlic clove
1/2 red onion
1/2 lemon zest and juice
1/4 tsp turmeric
1.5 tsp cumin seed crushed
1/4 tsp fennel seed crushed
1” piece ginger crushed
1 tsp chilli flake
2 tsp mint dried or chopped
1 tbsp coriander stalks chopped
Pinch of flakey salt and black pepper
100ml beef stock
1 tsp harissa paste *optional*
Add all ingredients to the lamb in a baking dish and rub in generously. Cover the top tightly with foil. Leave to marinate minimum of 2 hours.
Take out of fridge, let it come to room temperature whilst the oven hits 140C - cook covered for 1 hour and then turn the oven up to 200C and cook uncovered for 30min.
Alternatively - bang it all in the slow cooker after it’s marinade - 4 hours high, 6 hours low and pull it like pulled pork.
Use the lemon juice before serving for zing!
Serve with flatbreads or minty, lemony, chilli garlic yoghurt for extra protein and flavour.
Serves 2
Cals: 440 P: 38 C: 3 F: 28 Fibre: <1g