Moroccan Pulled Lamb Salad

This recipe is a favourite on our Healthy Living Retreats, and perfect for the cooler autumn days. It's versatile enough to give you variety throughout the week so is perfect for slow Sunday meal prep. Enjoy!



  • 1 heaped tsp garam masala
  • 1 heaped tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp cinnamon
  • 1 tbs coconut oil
  • 4 cloves of garlic, crushed
  • 1 diced onion
  • 400g chopped tomatoes
  • 4 cups of stock, chicken beef or veggie are fine
  • 700-800g of lamb such as a butterflied leg


  • Seeds of 1 pomegranate (we buy these pre-seeded! or use a few dried cranberries)
  • Bag of baby spinach
  • Handful of chopped coriander
  • Handful of chopped mint
  • Other preferred items such as roast kumara or pumpkin
  • Juice lime
  • 1/2 tsp ground cumin


You will need a slow cooker or crockpot in the oven. To a dry frypan on a medium heat add spices and cook until fragrant. Add coconut oil, onion and garlic and saute until onion is translucent. Add all of this to your slow cooker. Use the same pan on a high heat to quickly seal the lamb on all sides before placing it in the slow cooker as well. Add your stock to the pan back on the heat for a few minutes, scraping bottom and sides. Add this to the slow cooker with the tomatoes. The lamb should be completely covered by liquid, add more stock if needed. Cook for 6-8 hours. Take the lamb out and pull apart using forks. Use the remaining stock for soups or for future use.

Assemble salad as required and serve together!