Slow cooker pulled lamb – Tender, juicy meat that falls off the bone with maximum flavor and minimum effort. This is the basic idea behind slow cooking. The slow cooked and shredded meat taste great with rice, or add to sandwiches and wraps along with some vegetables for a hearty, filling meal.
I believe that slow cooking is one of the best culinary inventions of all time. Meat cooked slow and steady to create juicy, tender and fall-of-the-bone pieces of deliciousness packed with flavor and taste. And the best thing is, it’s freaking simple and easy.
The slow cooker is one extremely talented cooking machine. I rely on it to make the best lip-smacking curries and soups. But my latest favorite is this slow cooker pulled lamb. Say hello to one of the easiest yet delicious recipes on the planet. Yes. Meat slow cooked to perfection to create the ultimate weeknight meal.
Usually, I don’t mind spending an hour cooking up a storm in the kitchen. But sometimes I feel so lazy that I just pop everything into the slow cooker. Obviously, this is a much easier way to enjoy delicious dinner.
Ok, so what’s all the fuss about this slow cooker pulled lamb? First of all, let me tell you, this recipe is not just for lamb. You can use any meat you like including beef and pork. Same recipe, same cooking technique and your favorite meat. Is that clear now?
Don’t forget to watch the video below!
Alright, now the cut of meat you should use for slow cooking. With lamb, choose shoulder. Or go for pork shoulder roast or beef chuck pot roast. Basically, the shoulder part is the best option for making pulled meat.
So, this is what I did. I cut plenty of slits on the meat, coated it in an aromatic spice rub and then seared on the stove top to seal all the sides. Later, I put this in the slow cooker along with onions, curry leaves and stock. That’s it! Choose the mode low or high, and wait for 6 to 8 hours.
What do you do next? Yes. Shred the meat and serve it anyway you like. YUM!
Now if you’re looking for a few ways to serve this slow cooker pulled lamb, here are few ideas:
- with rice or roti (the simplest form)
- In wraps or sandwiches or even burgers ( use your creativity and add more veggies or condiments like ketchup, mayonnaise)
You see, the possibilities are endless!
And that’s one killer idea for a delicious dinner or lunch. Enjoy!!
- 1 star anise
- 6 cloves
- 1 cinnamon stick
- 1 tsp black cumin seeds
- 1 dried bay leaf
- 1 tsp fennel seeds
- 6 black peppercorns
- 2 tsp ground coriander (coriander powder)
- 1 tsp red chili powder
- 2 kg lamb shoulder
- 2 large onions, sliced
- 4 garlic cloves, crushed
- 2 cm fresh ginger, sliced
- A handful of coriander (cilantro) leaves
- 1 cup chicken stock
- 3 tsp oil
- Place star anise, cloves, cinnamon stick, cumin seeds, bay leaf, fennel seeds, black peppercorns in a mortar and pestle or a spice grinder. Grind to a coarse powder.
- Transfer the spice mix to a small bowl. Add coriander powder, red chili powder and enough salt. Stir. Set aside.
- Make 3 cm apart deep slits on the lamb. Rub on the spice rub onto the lamb. If you have time, cover and refri gerate for 3 hours.
- To seal the lamb, heat oil in a large pan. Place lamb in the pan. When one side is brown, turn and sear the other side. Set aside.
- Place onion in the bottom of the slow cooker. Add in garlic cloves, ginger and coriander (cilantro) leaves. Place lamb in the slow cooker. Pour in the chicken stock. Season with salt.
- Cover with lid. Cook on high for 6-8 hours or on low for 8-10 hours until the meat is tender enough to pull apart with a fork.
- When lamb is cooked, open the lid and transfer lamb to a large plate. Pull the meat off the bone using two forks.
- To use the sauce, transfer sauce to a large pan, add a teaspoon of cornflour and bring to the boil. Simmer for 3-4 minutes or until the sauce is thick.
- Serve pulled lamb with rice, roti, parathas or in wraps and sandwiches.
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