Slow-cooker ginger mango chutney lamb
Spicy, tender and tasty!
PREP TIME 30 minutes | TOTAL TIME 9 hours 45 minutes | SERVES 8
INGREDIENTS
- 2 kg lamb shoulder with bone
- 354 g jar mango & ginger chutney
- ½ cup sriracha, plus extra to serve
- 2 tbsp white wine vinegar
- 2 tbsp olive oil
- 8 greek gyros wraps or naan
- ½ cup greek yoghurt
METHOD
TRIM lamb of any excess fat. Place ¾ cup of the chutney in a small bowl with sriracha and vinegar; stir well.
HEAT 1 tablespoon of the oil in a 5-litre slow cooker on sear (high) setting. Add lamb; cook, turning, for 10 minutes or until browned all over. Season. Add chutney mixture to slow cooker; turn lamb to coat.
CHANGE setting to low; cook, covered, for 9 hours or until lamb is very tender. Carefully transfer lamb to a large plate or tray. Skim excess fat from the surface of the sauce.
ADJUST setting to reduce (high); bring sauce to the boil. Simmer for 10 minutes or until sauce is reduced and thickened. Shred lamb from bone; return to sauce.
HEAT a chargrill pan over high heat. Brush wraps with remaining oil; chargrill for 1 minute on each side or until grill marks appear and wraps are warmed through. Swirl remaining chutney through yoghurt.
SERVE lamb with yoghurt mixture, extra sriracha and warmed wraps.
FOOD TEAM TIP: This recipe can also be cooked in the oven. Use a cast iron or other casserole dish that allows you to sear the lamb on the stove before placing it in a 150ºC oven for 3 hours until very tender. For a touch of freshness, serve with mixed salad leaves and sliced cucumber.
Slow-cooker mango ginger chutney lamb
Ingredients
- 2 kg lamb shoulder with bone
- 354 g jar mango & ginger chutney
- ½ cup sriracha, plus extra to serve
- 2 tbsp white wine vinegar
- 2 tbsp olive oil
- 8 greek gyros wraps or naan
- ½ cup greek yoghurt
Instructions
Trim lamb of any excess fat. Place ¾ cup of the chutney in a small bowl with sriracha and vinegar; stir well.
Heat 1 tablespoon of the oil in a 5-litre slow cooker on sear (high) setting. Add lamb; cook, turning, for 10 minutes or until browned all over. Season. Add chutney mixture to slow cooker; turn lamb to coat.
Change setting to low; cook, covered, for 9 hours or until lamb is very tender. Carefully transfer lamb to a large plate or tray. Skim excess fat from the surface of the sauce.
Adjust setting to reduce (high); bring sauce to the boil. Simmer for 10 minutes or until sauce is reduced and thickened. Shred lamb from bone; return to sauce.
Heat a chargrill pan over high heat. Brush wraps with remaining oil; chargrill for 1 minute on each side or until grill marks appear and wraps are warmed through. Swirl remaining chutney through yoghurt.
Serve lamb with yoghurt mixture, extra sriracha and warmed wraps.
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ALSO SEE: Lamb knuckle apricot stew
Feature image: Aremedia
