Pulled lamb with Harissa & Preserved Lemons

SERVICE
4 Servings

1 tablespoon fresh parsley, chopped

2 large tomatoes, diced

Extra virgin olive oil, to taste

A pinch of nutmeg

Cumin, to taste

2 teaspoons garlic powder

½ teaspoon oregano

Salt, to taste

Black pepper, to taste

Place lamb leg into a slow cooker and pour 1 cm of hot water over it.
Season with salt, pepper, nutmeg, cumin, garlic powder, and oregano.
Cover with a few preserved lemon slices
Set the temperature on high and cook for 5 hours.
Tansfer it into a bowl and shred with forks.
Add Kemia Harissa and stir to combine.
Add chopped preserved lemons and tomatoes, and drizzle with extra virgin olive oil.
Stir gently to combine.
Serve garnished with fresh parsley.
Enjoy!