Lamb shoulder is so good when cooked long and slow and the natural acids in our Sweet Chilli Kakadu Plum Sauce not only adds great flavour but helps tenderise the meat during cooking.
The following recipe is for a low fuss, slow cooker ; but this may be cooked in a low oven (150-160c) for approx 4 hours if preferred.
11/2 kg boned lamb shoulder cut into small chunks
Outback Spirit Tasmanian Pepper Salt
1/2 cup Virgin olive oil
2 medium brown onions, roughly chopped
1 large carrot, sliced
1-2 sticks celery , sliced
5 garlic cloves, crushed
6 anchovy fillets ( optional)
1 desert spoon Outback Spirit Native Mint or a good handful of fresh thyme
1 bottle (245ml) Outback Spirit Kakadu Plum Sweet Chilli Sauce
250 ml ( 1 cup) white wine ( or stock)
25 ml white wine vinegar
250g fresh or frozen peas
6 medium, well washed potatoes ( baby kifler would be nice but you would need about 9), skin on and cut into quarters or large pieces
250g cherry tomatoes
Season the lamb generously with the Tasmanian Pepper Salt, rubbing into the lamb and then set aside.
Heat the olive oil in a large frying pan and sweat off the onion, celery and carrot until just soft. Add the lamb and seal each piece on all major sides.
In a slow cooker add the lamb and the vegetables plus all other ingredients except the peas and the cherry tomatoes, which will be added later.
Cook according to usual instructions ( approx 6 hours) adding the peas and tomatoes two hours before the slow cooker is due to finish cooking ( at approx 4 hours). If you want to set and forget or unable to add these at the 4 hour mark, just add with the rest of the ingredients.
Cook some risoni noodles and toss in a little butter to serve with the slow cooked lamb .