Pulled Asian lamb with egg-fried cauliflower rice – slow cooker recipe

Pulled Asian lamb

I’m a big fan of pulled pork. Anything in barbecue sauce is pretty much guaranteed to make me happy. However, now I live in Malaysia and it isn’t as easy or as cheap to buy pork. I’ve had to get experimenting! My pulled chicken thighs remains a firm favourite, but this pulled Asian lamb is a little bit special. Choose a cheaper cut of lamb like shoulder or neck. You can also use shanks, just make sure whatever you pick has a little fat on it as it adds to the flavour.

There’s a little bit of preparation at the start but with the help of a food processor it shouldn’t take too long. Then you can just sit back and enjoy the delicious smell as the slow cooker does all of the work! If you’re looking for recommendations for kitchen kit, try here for a slow cooker and here for a food processor.
If you don’t have a slow cooker, just cook this in a low oven (about 150°C) for four hours, or until the meat is pull apart and tender.

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If you haven’t tried cauliflower rice yet, I really urge you to give it a go. I don’t even particularly like cauliflower, but I love it in rice form! There are instructions on how to make the rice here, but really it isn’t that complicated. You just stick the cauliflower in the food processor. I tend to buy a cauliflower, make a load and freeze it in batches. You can cook it from frozen in this recipe. Super easy and a very healthy version of egg fried rice.

Ingredients (serves 3-4)
– 1 large carrot, peeled
– 500g lamb (see above)
– 1 onion
– 3 cloves garlic
– 2cm piece of ginger
– 1 red chilli, seeds removed
– 1 lemon
– 70ml light soy sauce
– 40ml kecap manis (this is a sweet soy sauce, you can buy it in Asian supermarkets and it is amazing, but if you can find it, just add in a little more soy and honey)
– 1 tablespoon honey
– 2 tablespoons rice wine vinegar

For the cauliflower rice:
– half a head of cauliflower
– half an onion, finely chopped
– handful of frozen peas and frozen sweetcorn
– 25g cashew nuts, roughly chopped
– 2 eggs, beaten
– 1 tablespoon light soy sauce

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Method
1. Peel the carrot and chop into thick disks. Line the base of your slow cooker dish with the carrot circles (they stop the meat getting scorched on the bottom of the dish)
2. Heat some oil in a large frying pan. Sear the lamb on all sides and then place on top of the carrot layer in the slow cooker.
3. Peel the onion, ginger and garlic. Place in a food processor with the chilli (I saved a little chilli back as a garnish) and pulse until finely chopped. Saute in the frying pan for 3-4 minutes until slightly softened.
4. Grate the lemon zest over the lamb and vegetables.
5. Mix the soy, honey, vinegar and kecap manis together, then add the juice of the lemon. Pour this sauce into the slow cooker dish, making sure you cover the lamb all over.
6. Cook with the lid on for 6-8 hours on low.
7. Remove the lamb from the slow cooker. Use two forks to shred and pull the meat apart. Discard any bones or large pieces of fat that haven’t melted. During this time, turn the slow cooker up to high and leave with the lid off for the sauce to thin and thicken slightly. Mash the softened carrot into the sauce.
8. Return the shredded meat to the sauce and leave to simmer with the lid off until ready to serve.
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To make the cauliflower rice:
1. Blend the cauliflower in a food processor until rice like in texture (you can freeze it at this point if you make too much).
2. Heat some oil in a large pan and cook the chopped onion for 2-3 minutes.
3. Add the cauliflower, peas and sweetcorn and cook with the lid on for 5-7 minutes until everything is cooked through (but still has a bite to it – don’t let the vegetables turn to mush).
4. Remove the lid. Add the chopped nuts, the beaten egg and the soy sauce and stir together until the egg is cooked. Season to taste and serve.

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