Slow cooker Turkish-spiced lamb shoulder with bulgur pilaf

Name: Slow cooker Turkish-spiced lamb shoulder with bulgur pilaf
Prep time: 25 min
Cook time: 505 min
Total time: 530 min
Yield: 4 servings
Ingredients: 2000 g Lamb shoulder joint, bone in; 0.5 Garlic, crushed; 6 g Ground cumin; 6 g Paprika; 1 g Dried chilli flakes, optional; 3 g Dried oregano; 30 g Tomato purée; 30 ml Olive oil; 5 g Salt; 2 g Black pepper; 2 Onions, sliced; 1 Lemons, juiced; 1 Onions, finely chopped; 20 g Butter; 15 g Tomato purée; 300 g Bulgur wheat; 1 Vegetable stock cubes, made up with 600ml hot water; 3 Tomatoes, diced; 0.5 Cucumber, diced; 0.5 Red onions, finely chopped; 15 g Fresh parsley, chopped; 0.5 Lemons, juiced; 200 g Greek yoghurt; 0.1 Garlic, crushed

Lamb shoulder rubbed with cumin, paprika, garlic and a little chilli, slow-cooked until it falls from the bone, then served Turkish-style with tomatoey bulgur pilaf, a crunchy shepherd's salad and garlic yoghurt. The spare lamb makes brilliant flatbreads or a shepherd's pie.

Ingredients

2000 g Lamb shoulder joint, bone in
0.5 Garlic, crushed
6 g Ground cumin
6 g Paprika
1 g Dried chilli flakes, optional
3 g Dried oregano
30 g Tomato purée
30 ml Olive oil
5 g Salt
2 g Black pepper
2 Onions, sliced
1 Lemons, juiced
1 Onions, finely chopped
20 g Butter
15 g Tomato purée
300 g Bulgur wheat
1 Vegetable stock cubes, made up with 600ml hot water
3 Tomatoes, diced
0.5 Cucumber, diced
0.5 Red onions, finely chopped
15 g Fresh parsley, chopped
0.5 Lemons, juiced
200 g Greek yoghurt
0.1 Garlic, crushed

Method

Mix the garlic, cumin, paprika, chilli flakes, oregano, tomato purée, half the oil, the salt and pepper. Make small cuts all over the lamb and rub the paste in well (skip this if you did it the night before).
Spread the sliced onions over the base of the slow cooker, sit the lamb on top and pour the lemon juice and 150ml water around it.
Cover and cook on low for 8 hours, until the meat pulls away from the bone with a fork.
Heat the oven to 220°C (200°C fan). Lift the lamb onto a roasting tray, spoon over a little of the juices and roast for 20 minutes until the outside is dark and crisp.
Meanwhile, soften the chopped onion in the butter for 5 minutes, stir in the tomato purée and bulgur, then pour in the stock. Cover and cook on the lowest heat for 12 minutes, then take off the heat and leave covered for 10 minutes.
Toss the salad ingredients with the rest of the oil and a pinch of salt. Mix the yoghurt with the garlic and a pinch of salt.
Pull the lamb into chunks with two forks and spoon over some of the juices. Serve with the pilaf, salad and garlic yoghurt. Set aside about 800g of the meat for later.