Slow-cooked Harissa Lamb Shoulder - Penguin Books Australia

Ingredients

• 1.5-2kg lamb shoulder (bone-in, with fat cap)
• 1 large brown onion, roughly chopped
• 2 carrots, cut into large chunks
• 2 sticks celery, cut into large chunks
• 2 cups (500 ml) beef or chicken stock (or water)
• ¼ cup (60 ml) olive oil
• ¼ cup (75 g) harissa paste (or to taste, depending on your spice preference)
• 3 cloves garlic, crushed
• 2 tablespoons lemon juice
• 1 tablespoon honey (optional,to balance the heat)
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• ½ teaspoon ground turmeric