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SPICE MIX:

1½ Tbsp ground cumin

1½ Tbsp ground coriander

1½ Tbsp paprika

2 tsp ground cardamon (or sub with ginger)

1 Tbsp salt

Black pepper

SLOW ROASTED LAMB:

3 Tbsp olive oil

3 garlic cloves, minced

1½-2 kg / 3-4 lb lamb shoulder, bone in, trimmed of excess fat

¾ c water

SERVING:

2 Tbsp olive oil

Lemon

Fresh cilantro leaves

Yogurt

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1. Preheat oven to 300°.

2. Combine the Spice Mix ingredients in a small bowl. Set aside 1½ Tbsp of the Spice Mix for later (to pan fry the lamb).

3. Add the olive oil and garlic into the Spice Mix, then rub all over the lamb.

4. Place the lamb on a roasting rack set in a roasting dish. You can use a couple of onions, halved, to elevate the lamb if you don't have a rack for your roasting dish. Pour the water in the base of the dish. Cover with a lid or double layer of foil. (SLOW COOKER instructions at the of recipe)

5. Roast for 3½ hours or until the meat is tender enough to pull off with a fork.

6. Remove the lid. Turn the oven up as high as it will go and roast for 15-20 minutes until the lamb is browned.

7. Remove the lamb from the oven. Allow to rest for 20 minutes, then shred coarsely with two forks.

8. Skim excess fat off the juices in the roasting dish then set aside. DO AHEAD: Allow the shredded lamb to cool then divide into serving size portions and freeze in ziplock bags. Store the liquid separately, also in serving size portions.

9. Toss the shredded lamb with the reserved Spice Mix.

10. Heat 1 Tbsp of oil in a heavy based pan over high heat. Add some lamb (don't crowd the pan) and drizzle over about 3 Tbsp of the pan juices. Cook until the underside is dark golden brown and crispy - about 1-1½ minutes (the juices you poured over will evaporate).

11. If the lamb is cold, flip to warm the other side but do not brown too much in order to retain juiciness.

12. Remove lamb from the fry pan, and repeat with remaining lamb, adding extra oil if required.

13. To serve, drizzle with a squeeze of lemon juice (this makes a big difference) and top with fresh coriander, plus yogurt (if using). Serve on Chickpea Pilaf.

14. SLOW COOKER instructions: I prefer making this in the oven because the lamb gets a better crust but it can be made in the slow cooker, too. The pan frying makes up for the browning you don't get. To make this in a slow cooker, slow cook on HIGH for 6 hours and only use ¼ c water. No need to elevate the lamb off the base.

Tags: crock-pot, dinner, dutch-oven, lamb, main, make-ahead, middle-eastern, moroccan, recipetineats, slow-cooker