Mamta's Kitchen

Lamb Shoulder Cooked in Slow Cooker or Oven

Lamb Shoulder Cooked in Slow Cooker

Mamta gupta

Meat

This is a simple but lovely way of cooking and serving lamb. You need a slightly fatty joint for this, so shoulder is probably better than leg. You can have it with or without bone. Serve 4

Ingredients

  • 1 kg. Lamb shoulder, with or without bone, rolled and tied.

  • 1-2 tbsp. oil

  • 2 brown cardamoms

  • 1-2 bay leaves

  • 2-4 garlic cloves peeled and lightly crushed to release flavour

  • Vegetables of choice-a mix of 1-2 leeks, 10-12 mushrooms, 1 onions peeled and sliced, carrots etc.

  • 2-3 sprigs of fresh rosemary

  • 1 tsp.flaked red chillies (optional)

  • 2 tsp. redcurrant jelly (use other jelly, if you don’t have this)

  • 1 wine glass red wine

  • 1 tbsp. brown sugar

  • 225ml lamb stock. I buy a jar from supermarket. You can use granules or fresh stock, if you have it.

  • Freshly ground black pepper.

  • Optional 1-2 green or red chillies, chopped

  • Salt after tasting (ready-made stock is seasoned)

  • 1 teaspoon corn flour mixed with 2 tbsp. water to thicken the sauce, only if needed. Or use gravy granules/mixes to thicken and season the sauce.

Instructions

  1. Heat a pan and add cardamoms, bay leaves and garlic. Stir for a few seconds and add the lamb joint. Cook on high until it looks browned on all sides. This is said to make flavours better. Lift out of the pan and place in the slow cooker.

  2. Fry all the vegetables together for 5-10 minutes in the same pan in the same oil as lamb.

  3. Pour over the meat in slow cooker.

  4. Add rosemary sprigs, chilli flakes and red currant jelly.

  5. In the same pan as used before, pour wine and reduce it to almost one third. Add sugar and continue, till only little liquid remains.

  6. Add the stock and cook for a few minutes. Pour this sauce over the lamb and vegetables in the slow cooker.

  7. Add chillies, if used.

  8. Cook on high for a couple of hours and then reduce to medium for next 5 hours. Alternatively, leave on medium for 8 hours. Meat should be quite soft, not requiring any carving. It falls of when parted with a knife and spoon.

  9. If the gravy is too thin, add 2 tbsp. corn flour, dissolved in ½ cup of cold water. Add slowly, stirring it gently, until required thickness is achieved. If you prefer, add gravy granules to thicken the gravy, but in that case, omit the salt.

  10. You can cook it in an oven at around 170ºC/325ºF/gas 3, cook for 4 to 5 hours, until the lamb pulls apart with a fork.

  11. Serve with vegetables of choice. Here I have served it with roast potatoes, roast parsnips, batons of carrots, asparagus, red cabbage cooked with cooking apple, vinegar and sugar.

Notes

  • For vegetarians at the same meal, you can cook the same casserole with paneer or quern cubes. It should be cooked in a pan on a hob, on low heat, for and hour or so only. Gravy could be thickened with gravy granules suitable for vegetarians.

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