Pulled Lamb with Fiery Mint Chutney

Food Main Courses

Anjula Devi in Spice for Life

Save Recipe

Prep: 30 minutes

Cook: 4 hours & 40 minutes

4 Servings

Ingredients

1.5 kg boneless shoulder lamb, butterflied & scored

KEY SPICES

1 tsp turmeric powder

2 tsp red chilli flakes

2 Indian bay leaves

2 x 1 inch pieces of cassia bark

2 tsp cumin seeds

1 tbsp coriander seeds

1 tsp black peppercorns

1 tsp brown mustard seeds

1 tbsp paprika

WARMING SPICES

8 green cardamoms

2 black cardamoms

2 cloves

1 tsp fennel seeds

2 tbsp fenugreek leaves

OTHER SPICES

2 tbsp mango powder

WET INGREDIENTS

2 large onions, sliced

250ml white wine vinegar

2 tbsp Worcestershire sauce

2 tbsp dark brown soft sugar

2 tbsp grated jaggery

4 tsp pulped garlic

2 tsp pulped ginger

4 fresh mild green chillies minced (you can remove the membrane and seeds if you prefer a milder version)

150g sundried tomato paste

4 large ripe tomatoes, chopped finely

4 tbsp raw papaya skin (try not to miss this ingredient out as it’s the tenderiser for the lamb) 4 tbsp groundnut oil or vegetable oil Garnish 1 small bunch of coriander, chopped 1 small bunch of mint, chopped Zest and juice of 1 lime

4 tbsp groundnut oil or vegetable oil

GARNISH

1 small bunch of coriander, chopped

1 small bunch of mint, chopped

Zest and juice of 1 lime

Method

Take a large frying pan set on a low heat, add all the key spices to the pan and gently warm through for 1 minute
Remove from the heat, place in a pestle and mortar, grind to a fine powder and add to a large mixing bowl
Take all the wet ingredients and the mango powder and add to the bowl. Mix really well, add the lamb and coat it with all the other ingredients. Cover the bowl and place in the fridge overnight
Remove from the fridge and bring to room temperature for at least 30 minutes
Preheat the oven to 140°C then place the lamb, including all the marinade, in an oven proof dish. Cover with foil and cook for 4 hours
Take a small dry frying pan and warm through the warming spices for 1 minute
Remove from the heat, bash the green cardamoms and black cardamoms in a pestle and mortar, remove their husks and place the seeds back into the pestle and mortar. Grind to a fine powder along with the cloves, fennel and fenugreek. Set aside
Remove the foil, add the ground warming spices to the lamb
Cook for a further 30 minutes without the foil on, or until the meat just pulls away with a fork
Remove from the oven, add the coriander, mint, lime juice and zest
Serve with fresh chapattis and fiery mint

Add to Menu

Email Recipe Print Recipe