Servings: 4

1kg Lamb shoulder of 4x lamb shanks 1kg Lamb shoulder of 4x lamb shanks
 
Spice Blend Spice Blend
2tsp ground cumin 2tsp ground cumin
2tsp ground allspice 2tsp ground allspice
2tsp fennel seed 2tsp fennel seed
1tsp smoked paprika 1tsp smoked paprika
1tsp chilli flakes (optional) 1tsp chilli flakes (optional)
1tsp salt 1tsp salt
 
Syrup Blend Syrup Blend
30ml maple syrup 30ml maple syrup
30ml balsamic vinegar 30ml balsamic vinegar
 
1 stock cube 1 stock cube
30g flaked almonds 30g flaked almonds
300g Rice 300g Rice
1 Bunch Kale 1 Bunch Kale
1 Pomegranate 1 Pomegranate
1 onion 1 onion
3 garlic cloves 3 garlic cloves
Olive oil Olive oil
S&P S&P

Preheat slow cooker to low or preheat oven to 120deg with an oven proof dish with a lid. Heat frying pan over med-high heat. Rinse fruit & Veg. Rinse lamb & pat dry with paper towel
Rub spice blend into the lamb, coating both sides. Add a little oil to frying pan & sear the lamb- for approx 5mins per side- until well browned.
Chop onion into wedges & place into slow cooker with garlic. Add lamb to slow cooker. wipe out pan and quickly load the flaked almonds to set aside for serving.
Combine stock cube with half the syrup blend & 1 cup boiling water. whisk. pour over meat in slow cooker & secure lid. Cook for 6 to 8 hrs, covered, or until falling apart.
Half hr before meal time- cook rice in thermo
Meanwhile, shred kale, add to slow cooker to wilt- 5mins (unless you prefer kale chips- in this case put it in the oven to dry out-this will take about half hr).
Add the remaining pomegranate arils to the remaining syrup blend, ready to serve.
Serve lamb on rice. Top with kale, pomegranate arils & toasted almonds.