8 7 2019
Our quick and easy slow-cooked Moroccan Lamb Shoulder with cauliflower tabbouleh is a tasty meal when you’re pressed for time. A wedge of lemon and fresh coriander add extra zing and flavour.
Tip: If you don't have a food processor, a cheese grater works just as well when making the cauliflower couscous.
Tip: For extra flavour, try toasting the cumin seeds in a dry pan to release the aroma.
Prep time: 15 minutes
Cook time: 10 minutes
- 1 packet Pams Finest Moroccan Lamb Shoulder
- 1/2 Pams Cauliflower
- ½ Punnet of Pams Cherry Tomatoes, finely chopped
- small handful of Pams Sliced Red Onions
- 1 bunch parsley, finely chopped
- 3 tsp cumin seeds
- 1 Lemon, zest and juice
- Half fill a large pot with water and bring to the boil. Keep the lamb shoulder in the bag and submerge in the boiling water for 10 minutes.
- Cut the cauliflower into small pieces. Add to a food processor and pulse until it resembles fine couscous.
- In a mixing bowl combine the cauliflower, chopped tomatoes, onions, parsley and cumin seeds to create your tabbouleh.
- Season the tabbouleh well with salt and pepper, olive oil and the zest and juice of the lemon.
- Once the meat is done, remove from the bag, place in a bowl and pull it apart with a fork and knife.
- Divide and serve with generous helpings of the tabbouleh.
Makes 2 servings.