Harissa Lamb Pasta

Ingredients: 

• 1.6kg lamb shoulder -bone in 
• 3 cloves garlic, finely chopped 
• 2 tbsp olive oil 
• 1 onion, roughly chopped 
• 4 tbsp harissa paste 
• 2 cups of stock of choice 
• 1 pinch salt and pepper 

• 2 tbsp olive oil 
• 3 cloves garlic, finely chopped 
• 1 onion, finely chopped 
• 3 tbsp harissa paste 
• 400g tinned tomatoes 
• 2 tbsp tomato paste 
• 1 capsicum, diced 
• 200g cherry tomatoes, halved 
• 1 pinch salt & pepper 
• 500g pasta of choice 
• ½ cup pasta water  
• ½ cup of feta cheese 
• Sprinkle of finely chopped parsley  

Method: 

1. Lamb: Sear lamb on all sides until browned and add to the slow cooker. To the slow cooker add stock, garlic, browned onions, salt, pepper and harissa paste. Cook on a low setting for 6-8 hours or until lamb is tender and falls off the bone. 
2. Heat a saucepan on a medium heat, add olive oil, onion, garlic and harissa paste and cook for a few minutes until onion and garlic are browned. 
3. To the saucepan add capsicum, cherry tomatoes, tinned tomatoes, tomato paste, salt, pepper and slow cooked lamb. Cook for 10 minutes until capsicum and tomatoes have softened. 
4. Cook pasta as per packet instructions. Drain pasta, keeping ½ cup of pasta water for the sauce. 
5. Over a low heat, combine pasta, pasta sauce and pasta water and cook for another 2-3 minutes until well combined 
6. Serve with crumbled feta cheese and parsley.