Serves 1
Directions
- 1Season the lamb shoulder with salt, cumin, paprika, garlic powder and olive oil.
- 2Rub the seasoning all over the lamb and put it in the pot, skin side down.
- 3Slice the onions and carrots.
- 4Place the pot on the heat.
- 5Add the onions, carrots, garlic, thyme and rosemary to the pot.
- 6Pour in some red wine and add a beef or chicken stock cube.
- 7Add water, leaving the top of the meat out.
- 8Put the pot in the oven overnight at 100 degrees C or use a slow cooker on low.
- 9Refrigerate to reheat later.
- 10Skim the fat from the top.
- 11Chop up some baby potatoes.
- 12Add the potatoes to the pot.
- 13Put the pot back in the oven at 200 degrees C for 30-45 minutes.
- 14Take the meat out of the pot and shred it.
- 15Make a cornflour slurry to thicken the sauce.
- 16Plate the potatoes, carrots and sauce.
- 17Put the shredded lamb on top.
- 18Add gravy, pepper and parsley.
Ingredients
- 1 lamb shoulder
- 1 tsp paprika
- 1 tsp garlic
- 0.5 tsp cumin
- oil
- salt
- pepper
- 1 chicken stock cube
- 200 ml water
- 300 ml water
- 100 ml red wine
- 200 ml red wine
- 3 carrots
- 1 onions sliced
- 2 garlic cloves
- 3 sprigs thyme
- 3 sprigs rosemary
- 500 g baby potatoes
- 2 tsp cornflour
- 50 ml water
- parsley
Equipment
scissorspotknifeovenspoonforkladle
Tips
- For best results, refrigerate the pot overnight and skim off the fat layer before reheating.
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