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Ingredients

1 tbsp ground cumin

1 tbsp ground coriander

Zest of 1 lemon

2 tbsp olive oil

1 tbsp sea salt

1 tsp cracked pepper

1.2kg boneless lamb shoulder

125ml (½ cup) white wine (or chicken stock)

Method

1. Combine the spices, zest, oil, salt and pepper in a small bowl and mix well to combine.
2. For the pressure cooker function, place the lamb in the MasterPro Multi Cooker and select the Sauté function. Once the setting has completed, rub the lamb well with the spice mixture. Pour the wine into the base of the cooker, secure the lid into position and select the High Pressure function. Adjust the cooking time to 1½ hours.
3. For the slow cooker function, place the lamb in the MasterPro Multi Cooker and rub well with the spice mixture. Pour the wine into the base of the cooker, secure the lid in position and select the Slow Cook function. Adjust the cooking time to 10 hours.
4. Once the setting has completed, remove the lamb and set aside. Select the Sauté function and reduce the cooking liquid to 125ml (½ cup).
5. Gently pull the meat and then pour the reduced cooking liquid over.

Note: The slow cooked lamb can be placed in a 220 degree celsius oven for 20-30 minutes for a lovely, crispy golden crust.