FOR A 4.5-5.5 LITRE SLOW COOKER. SERVES 6-8
As this dish cooks, it will smell very strongly of mint at first, which can be a little disconcerting. However, this mellows as it continues to cook and the end result is simply scrumptious. This lamb makes a great main with seasonal vegetables, but I also love to serve it in fresh crusty rolls, topped with salad, coleslaw, or cheese and pickles.
1.8kg (approximately) bone-in lamb shoulder, visible fat removed
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon dried chilli flakes
½ teaspoon ground fennel seeds
2 teaspoons dried mint
1 teaspoon chicken or vegetable stock powder
½ teaspoon salt
½ teaspoon brown sugar
1 tablespoon maple syrup
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
½ cup white wine (such as Sauvignon Blanc or Riesling)
¼ cup tomato sauce (ketchup)
¼ cup barbecue sauce
3 teaspoons Worcestershire sauce
1 tablespoon sweet chilli sauce
3 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water (optional)
Place the lamb in the slow cooker. Mix the spices, mint, stock powder, salt and sugar together in a small bowl. Coat the lamb all over in the spice mix, leaving the meatier side facing upwards. Combine the maple syrup, garlic, ginger, wine and sauces and pour over the lamb. Cover and cook on High for approximately 5 hours or Low for 8–9 hours or until the meat is very tender.
Remove the lamb from the slow cooker. When cool enough to handle, remove and discard the bones and any pieces of gristle, and shred the meat using two forks. Return the meat to the cooker and cook on High for 10 minutes.
If necessary, stir in some or all of the cornflour paste to thicken. Skim any fat off the top and cook, uncovered, for 5 minutes more, adding salt and pepper to taste.