Prep Time 15 mins
Cooking Time 6 hours or 12 hours slow cooker
3 teaspoon olive oil
500g boned leg of lamb
1/2 stick celery, roughly chopped
1/4 onion roughly chopped
1 small carrot roughly chopped
1/2 teaspoons sumac
1/4 teaspoon ground cumin
2 cloves garlic, finely chopped
1/2 cube chicken bouillon
2 wholewheat pitta breads (optional)
salt and pepper to season
1 yellow pepper, diced
140g cherry tomatoes, halved
1/3 cucumber, diced
1/2 banana shallot (2 normal shallots if you can't find a banana one)
1 baby gem lettuce, finely sliced
2 teaspoons mint leaves, chopped
finely grated zest and juice of 1/4 lemon
1/2 cup cooked chickpeas
Coat the lamb in one teaspoons of olive oil. Place it in a casserole dish (or your slow cooker pot) and add the chopped vegetables, sumac, cumin, garlic, bouillon and water before cooking in an oven on 120C for 6 hours or your slow cooker for 12hours.
Bake the pitta in an oven on a baking tray for 60-80 minutes until they are completely dried out. Remove and set aside. Optional pitta - not for sugar burners!
Drain the meat and veg, sieving the stock into a bowl. Skim off the fat and reduce the stock down to 5 tablespoons in a saucepan, on a high heat.
Using a fork, shred the meat off in medium size chunks, add back the reduced stock and season to taste.
Mix the pepper, cucumber, tomatoes, shallot, lettuce, mint, lemon zest, lemon juice and remaining olive oil in a bowl. Then fold in the chick peas and pitta.
Serve and top with the lamb