Wednesday, 9 January 2013

Harissa Lamb and Houmous Flatbreads

This was a surprisingly, tasty supper dish and great way to stretch a small lamb joint.

I took a small, lamb shoulder joint (approx 800g) and rubbed it all over with Harissa paste, then put it in my slow cooker with a couple of glasses of red wine.
After about 6 hours the meat was meltingly tender and easy to pull apart with a couple of forks.
I served it on warm tortillas, smothered in houmous , topped with shredded cabbage and cool tzatziki.

1 comment:

annabel said...

This looks awesome! Slow cookers were born to cook Moroccan food :) Definitely a house move kind of meal me thinks! I'll supply the prosecco, and lots of it!