Things change when you’re broke. It takes a while to shift your mind from “what do I want to eat and where shall I get it”, to “what’s in season so what shall I cook”. You can look at this either of two ways. You can feel all miserable because you can’t have what you want anymore, or you can grab your reusable bags and head down to your farm shop to see what fruit and veg is in season for a menu planning adventure.
I say farm shop because the veg we have at the big supermarkets is generic and somehow less tasty than you remember. Like, when you eat a tomato and think “wow, that tastes way more tomato-y than I remember tomatoes tasting!”
At the farm shop (or whatever your local equivalent is), you get what’s local and what’s in season. Which means it’s really fresh and tastes amazing. Right now in Australia we’re in the season for mushrooms, eggplant and zucchini. And they work brilliantly with a Middle Eastern flare.
Yesterday I shared a recipe for a Moroccan Spice Blend. The first meal I made with it was pulled lamb with chargrilled seasonal veggies and a tahini sauce.
It was Ah-Mazing! It was the cheapest cut of lamb, lifted to culinary heights by the spices. The veggies were so tasty and filling and the tahini sauce just gave it that little creamy lift.
Any cut of lamb for the slow cooker will do. I don’t even know what mine was – I grabbed it because it was on special. It was about 600g. This recipe is for that amount of meat but if you do a leg or something bigger, just double the proportions below.
Pulled Spiced Lamb
- 600g lamb
- 1 tablespoon Moroccan spice blend
- 1/2 tablespoon honey
- 1/2 cup water
Whack the lamb in the slow cooker. Sprinkle over the spices and rub it around a bit. Drizzle over the honey and water. Put the slow cooker on high for 5 hours (this assumes a pretty cheap cut of meat or a large one. If you have a smaller amount of diced lamb or a slightly better cut, you may not need as long so just keep an eye on it – if you poke it with some tongs it will become clear if it’s falling apart or not 😂).
You don’t really need salt because the spice blend has salt in it already.
Slice your veg of choice and chargrill, grill or fry on the griddle. I had thin slices of eggplant, chunky slices of zucchini and mushrooms.
If you want some carbs, bulgur wheat goes well with this which you can make by placing in a bowl and cover with boiling water so the wheat is just covered. Put a plate over it and leave it to stand for 5 minutes. Done.
- 2 tablespoons tahini paste
- Juice of 1/2 lemon
- 2-4 tablespoons water (depending how thick you like it)
in a bowl, add the tahini paste and lemon juice. Stir it all together – it will get thick and pastey. Add water a tablespoon at a time til it becomes the consistency you want.
Next? Stack up your bulgur wheat (if using it) and chargrilled veg. Pull/shred the lamb and add to the veg. Drizzle some tahini sauce over the top. If you wanna get fancy, top with some toasted pine nuts and fresh coriander or parsley.
Boom. Amazing. This food makes me happy 😃