Really easy, just remember the lamb needs to marinate so best to prepare the meat the night before you need it.
Shoulder of lamb
1 tsp of chopped Chilli
Glug of Olive oil
1 tsp salt
3 cloves of Garlic
2 tbls Red wine vinegar
1 tsp coriander
1 tsp cumin
1 tsp paprika
Firstly make the harissa paste by placing all the (harissa) ingredients into a blender and blending !
Now take your meat and score it all over, grab your paste from the blender and rub all over the meat. Wrap in foil and place in the fridge for 4/5 hours or overnight.
When you’re ready to cook the meat, slice the onion and place in a slow cooker (or casserole dish). Take the meat and place on the onions now put the lid on the slow cooker and cook on slow all day until you need it (or place the meat in the casserole dish with the onions, place half a cup of water in the bottom and cover the dish. Place in a low oven for 4/5 hours; check regularly to ensure it doesn’t dry out and regularly baste the meat, if it looks dry add some more water to the bottom of the dish).
I served with lime buttered broccoli. Enjoy !