Kraft Heinz Jan2020
Pulled Lamb with Fiery Mint Chutney

Pulled Lamb with Fiery Mint Chutney

Anjula Devi, cook & author of Spice for Life
Serves: 4
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Preparation time: 30 minutes
Cooking time: 4 hours 40 minutes


  • 1.5kg boneless shoulder lamb, butterflied & scored
  • 1 tsp turmeric powder
  • 2 tsp red chilli flakes
  • 2 Indian bay leaves
  • 2 1-inch pieces cassia bark
  • 2 tsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tsp black peppercorns
  • 1 tsp brown mustard seeds
  • 1 tbsp paprika
  • 8 green cardamoms
  • 2 black cardamoms
  • 2 cloves
  • 1 tsp fennel seeds
  • 2 tbsp fenugreek leaves
  • 2 tbsp mango powder
  • 2 large onions, sliced
  • 250ml white wine vinegar
  • 2 tbsp Worcestershire sauce
  • 2 tbsp dark brown soft sugar
  • 2 tbsp jaggery, grated
  • 4 tsp pulped garlic
  • 2 tsp pulped ginger
  • 4 fresh mild green chillies minced (you can remove the membrane and seeds if you prefer a milder version)
  • 150g sundried tomato paste
  • 4 large ripe tomatoes, finely chopped
  • 4 tbsp raw papaya skin (try not to miss this ingredient out as it’s the tenderiser for the lamb)
  • 4 tbsp groundnut oil or vegetable oil
  • 1 small bunch coriander, chopped
  • 1 lime, zest & juice
  • 1 tsp cumin seeds
  • 1/4 tsp black peppercorns
  • 1 tsp fennel seeds
  • 100 ml water
  • 1 tsp grated jaggery
  • 2 tsp redcurrant jelly
  • 2 tbs red wine vinegar
  • 1 tsp pulped garlic
  • 1-2 fresh green or red chillies, minced (or you can leave the chillies out altogether for a milder chutney)
  • 1 large bunch of fresh mint, leaves picked & finely chopped
  • 1 small bunch of coriander including the stalks, finely chopped
  • Sea salt to taste


  1. Take a large frying pan set on a low heat, add all the key spices and gently warm through for 1 minute
  2. Remove spices from heat and place in a pestle and mortar. Grind to a fine powder and add to a large mixing bowl
  3. Take all of the wet ingredients and the mango powder and add to the bowl. Mix really well, add lamb and coat it with all the other ingredients
  4. Cover bowl and place in the fridge to marinate overnight
  5. Remove and bring to room temperature for at least 30 minutes
  6. Preheat oven to 140 ̊C. Place lamb (and marinade) in an oven proof dish. Cover with foil and cook for 4 hours
  7. Warm through the warming spices for 1 minute. Remove. Bash green and black cardamoms in a pestle and mortar, remove husks and place seeds back into the pestle and mortar. Grind to a fine powder along with the cloves, fennel and fenugreek. Set aside
  8. Remove the foil, add the ground warming spices to the lamb and cook for a further 30 minutes without the foil on, or until the meat just pulls away
  9. Remove from the oven, add the coriander, mint, lime juice and zest

  11. Place a small dry pan on a low heat and gently warm through the spices for 1 minute. Remove from the heat, place in a pestle and mortar, grind to a fine powder and set aside
  12. Take a small saucepan and bring the water, jaggery, redcurrant jelly and red wine vinegar up to the boil. Remove from the heat, add the ground spices, garlic, chillies, mint, coriander and sea salt. Mix really well, cover and leave to cool
  13. Serve the lamb with fresh chapattis and the chutney
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