Australian Women’s Weekly NZ

Slow-cooker ginger mango chutney lamb



2kg lamb shoulder with bone in 354g jar mango & ginger chutney ½ cup (125ml) sriracha, plus extra to serve

2 tablespoon­s white wine vinegar 2 tablespoon­s extra virgin olive oil 8 Greek yiros wraps (760g) or naan bread

½ cup (140g) Greek yoghurt

Trim lamb of any excess fat. Place ¾ cup of the chutney in a small bowl with sriracha and vinegar; stir well.

2 Heat 1 tablespoon of the oil in a 5-litre (20-cup) slow cooker on sear (HIGH) setting. Add lamb; cook, turning, for 10 minutes or until browned all over. Season.

3 Add chutney mixture to slow cooker; turn lamb to coat. Adjust 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.

4 Adjust setting to reduce the sauce (HIGH); bring sauce to the boil. Simmer for 10 minutes or until sauce is reduced and thickened. Shred lamb from bone; return to sauce.

5 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.

6 Serve lamb with yoghurt mixture, extra sriracha and warmed wraps.

Suitable to freeze. Not suitable to microwave.

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