Pulled lamb with tzatziki and flatbreads

Recipe

Pulled lamb with tzatziki and flatbreads

Recipe developed for AMC Cookware
Serves 6

Words are not enough to describe this irresistibly tender and juicy lamb recipe, we developed for AMC Cookware. We originally prepared this in their very easy-to-use Speedcooker®, but you can prepare it in any pressure cooker or even a regular pot – just follow the instructions in the tip below. It’s absolutely mouth-watering combined with the flatbreads, tzatziki, fresh herbs and cabbage. Spoil your family and friends with this special meal.

Ingredients

Lamb

1,2-1,5 kg large cut of stewing lamb like shank, shoulder or thick neck slices, excess fat removed

15 ml (1 tbsp) olive oil

2 large onions, chopped

2 celery stalks with the leaves, chopped

4 medium carrots, halved lengthwise and sliced

3 cloves of garlic, crushed

1 x 50 g sachet (50 ml) tomato paste

200 ml orange juice

5 thick strips of lemon rind, made with a vegetable peeler

200 ml strong Rooibos tea or red wine

8-10 sprigs fresh thyme

4 sprigs fresh rosemary

60 ml (¼ cup) chopped fresh Italian parsley

2 bay leaves

salt and pepper to taste

To serve

½ red baby cabbage, finely shredded

250 ml (1 cup) shop-bought or homemade tzatziki (see tip in recipe link)

2-4 large flatbreads, naans or pita breads, warmed

fresh mint and Italian parsley for garnish

Method

1. Heat an AMC 8-litre Speedcooker® with a normal AMC 24 cm lid on, over a medium temperature until the Visiotherm® reaches the first red area. Brown the meat in batches and spoon out.
2. Add the oil and sauté onions, celery and carrots for a few minutes. Stir in the garlic and sauté until aromatic. Add the tomato paste and mix through.
3. Return the meat with orange juice, lemon rind, tea or wine, fresh herbs and bay leaves. Stir through and bring to the boil.
4. Seal unit with the Speedcooker® lid according to the instructions. Allow cooking indicator to reach the red level and lower temperature slightly to maintain the indicator at this level. Cook for 45 minutes (see tips).
5. Remove the pot from the heat. Allow cooking indicator to drop completely before opening the Speedcooker®. To do so, press the red safety valve to release any remaining pressure, then slide lid open.
6. Remove the lamb and shred the meat into long strips using two forks. Remove any bones, fat and herb stalks. Add the meat back to the sauce and stir through.
7. Season to taste. Simmer with the normal AMC 24 cm lid for another 10 minutes or until heated through.
8. Serve lamb with cabbage, tzatziki and warm breads. Garnish with fresh herbs.

Tips

1. If you don’t have a pressure cooker, use a large saucepan and do the following: Brown the meat as in step 1. Follow the rest of the instructions as above. Cover the pot with a lid in Step 4 and continue to simmer the meat over a low heat for 1-1½ hours until soft and falling from the bones. Continue from Step 6 and complete the recipe as described.
2. The meat can be cooked, shredded and stirred back into the sauce the day before serving. This will allow the flavours to develop even more. Remember it’s much easier to shred the meat while it is still warm. Then just reheat, season and serve.
3. Smaller cuts of meat like neck slices may cook a few minutes faster. So adjust the cooking time accordingly.

Images: Matt van Lill
Client: AMC Cookware