LOCKDOWN KITCHEN: PLATINUM AMBASSADOR CHEF, DARREN WRIGHT

Darren Wright of Chilingworth Road in Christchurch has taken to his kitchen at home during lockdown. Here he demonstrates how to turn a shoulder of lamb into an amazing rich curry, cooked long and slow in his slow cooker.

For this recipe Darren uses Te Mana lamb shoulder on the bone.  He says normally with a curry you would take the bone out and dice the meat but doing it this way adds a depth of flavour with the bone being left in.  Darren slices the shoulder to open it up to allow the curry sauce to permeate through the meat, before he pops it in the slow cooker. Once cooked the bone should just fall away from the meat once its been slow cooked for several hours.  

TE MANA LAMB SALAD