Slow-cooker Moroccan-style Lamb Shoulder and Rice Salad

Ingredients

2 tsp ground cumin
2 tsp ground coriander
1 tsp smoked paprika
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground turmeric
2 Tbs olive oil
1.7 kg lamb shoulder roast bone In
1 brown onion, cut into wedges
3 carrots, peeled, thickly sliced diagonally
1 cup (250mL) chicken stock

Rice salad:

2 x 250 g packets microwave brown, red and wild rice
1 bunch asparagus, woody ends trimmed, cut into 3 cm lengths
2 bunches baby broccoli
60 g baby rocket
2 Tbs lemon juice
1 Tbs olive oil

Method

Combine cumin, coriander, paprika, ginger, cinnamon, turmeric and oil in a large shallow dish. Add lamb and rub the spice mixture all over lamb to coat.

Heat a large frying pan over high heat. Add the lamb and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a slow cooker with the onion, carrot and stock. Cover and cook for 6 hours on high (or 8 hours on low) or until the lamb is tender.

Meanwhile, to make the rice salad, heat rice following packet directions. Cook the asparagus and baby broccoli in a saucepan of boiling water for 2 minutes or until bright green and just tender. Refresh under cold water. Drain well. Combine the rice, asparagus mixture, rocket, lemon juice and oil in a large bowl. Season.

Transfer lamb to a serving platter. Season. Serve with the rice salad.

Serve with lemon cheeks.

Credits: Coles

Photo Credits: Coles