Shredded Slowcooked Lamb And Mushroom #LivePeasant
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Prep time: 
Cook time: 
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Serves: 8 -12 servings
 
Ingredients
  • 2kg shoulder of lamb
  • dash of olive oil
  • 1 onion
  • 500ml stock
  • 20ml (1 tablespoon) Nam Pla (fish sauce)
  • 1 orange (optional)
  • salt and pepper
  • fresh rosemary and thyme - two sprigs each, roughly
  • 2 tbs (about 40ml) corn starch/corn flour
  • 200g chestnut mushroom (or your preferred mushrooms)
Instructions
  1. Heat a frying pan, and drizzle some olive oil
  2. Add the lamb and fry for about 2 minutes on each side to brown
  3. In the meantime, thinly slice the onions and prepare the stock
  4. You can use a prepared stock, or stock cube, or a home made one, whichever you prefer, but make it up to 500ml, then add the juice of an orange, the Nam Plah and salt and pepper to taste
  5. Move the onions and meat into the slowcooker or crock pot, pour over the prepared stock, and add the chopped herbs
  6. Cook on high for 4 hours
  7. Remove the meat - at this point it should be falling off the bones, if there are any
  8. In a separate bowl, mix the corn flour with a tablespoon of the stock to form a paste, then another two or three tablespoons of stock to make it runny, then pour it into the crockpot, still on high, and leave it for another hour, adding the mushrooms at this point, and make sure to leave the lid off (alternatively make a gravy in the way you 'normally' would.)
  9. While the gravy is thickening, shred the meat with a fork, or in a food processor on low speed normally works well too, then add it back into the crockpot till you reach the right level of sauciness.
Recipe by Keeper of the Kitchen at https://www.keeperofthekitchen.com/2016/04/11/shredded-slowcooked-lamb-livepeasant/