Ingredients

1-1.5kg grass fed or organic lamb shoulder
1 small eggplant, cut into cubes
1 large carrot, cut into thick chunks
1 medium brown onion, roughly chopped
1 zucchini, roughly chopped
1/2 tsp chilli powder
2 tsp ground coriander
2 tsp ground cumin
2 tsp Himalayan salt
1 tsp ground black pepper
2 tbsp apple cider vinegar

Method

Toss all chopped vegetables into the bottom of the slow cooker. Place the lamb roast on top and season with spices, salt, pepper and apple cider vinegar.
Close the lid and leave to slow cook for 5.5-6 hrs
Seve with a generous helping of green vegetables such as broccoli, asparagus, zucchini and green beans

Serves: 4