Description
This Slow Cooker Pulled Lamb Indian Style recipe brings rich, aromatic Indian flavors to tender, slow-cooked lamb shoulder. Infused with whole spices like star anise, cloves, and cinnamon, and complemented by onion, garlic, and ginger, this dish transforms effortlessly in the slow cooker for a juicy, flavorful meal perfect for any occasion.
Ingredients
Scale
Spices
- 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
Main Ingredients
- 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
Instructions
- Prepare the spice mix: Begin by gathering all whole spices — star anise, cloves, cinnamon stick, black cumin seeds, dried bay leaf, fennel seeds, and black peppercorns.
- Sauté the aromatics: Heat the oil in a frying pan and add the sliced onions, crushed garlic, and sliced ginger. Cook until softened and fragrant, which should take about 5-7 minutes on medium heat.
- Toast the whole spices: Add the whole spices to the pan and toast them gently with the onions and aromatics for another 1-2 minutes to release their essential oils.
- Add ground spices: Stir in the ground coriander and red chili powder, mixing thoroughly so the onions are well coated with the spices.
- Combine in slow cooker: Transfer the sautéed spice and onion mixture into the slow cooker. Place the lamb shoulder on top and pour in the chicken stock.
- Cook low and slow: Cover and cook on low for 6 hours (approximately 360 minutes), or until the lamb is tender and easily shredded.
- Pull the lamb: Once cooked, use two forks to shred the lamb shoulder inside the slow cooker, mixing it well with the juices and spices.
- Garnish and serve: Sprinkle freshly chopped coriander (cilantro leaves) over the pulled lamb before serving to add a fresh, vibrant flavor.
Notes
- Maximum flavor, minimum effort! Slow cooking allows the spices to infuse deeply into the lamb.
- Ideal served with warm naan or steamed basmati rice for a complete meal.
- Adjust red chili powder according to preferred spice level.
- You can substitute chicken stock with vegetable stock or water if preferred.
- Leftovers keep well and can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 serving (approx. 333g)
- Calories: 415 kcal
- Sugar: 3 g
- Sodium: 130 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 69 g
- Cholesterol: 215 mg
