Sticky Asian Lamb - family favourite

I have to apologise - sincerely. 

You see, I started this blog with the aim of getting great photos, great food, and being able to share it with you.
This particular dish is one of our favourites - absolute yummy favourites - I had all good intentions of showing you all the pictures from start to finish - unfortunately the starving family demolished the meal before I could get photos - you can see by the mess on the table, and all that's left of the bone how good it was and that the three of us gobbled it down quicker than you could blink....

So, it went from this:-

To this:-

And here's how I did it:-

Ingredients:

• small leg of lamb or shoulder of lamb (personally I prefer the shoulder for this recipe, but this time we had a leg of lamb which needed cooking) - about 2kg, on the bone
• 1/2 Cup Kecap manis (Indonesian sweet soy sauce)
• 1/2 cup rice wine vinegar
• 1/4 cup hoisin sauce
• 1/4 cup brown sugar
• 4 star anise
• 2 stalks fresh lemon grass (whack it with the side of a large knife to bruise and release flavours)
• 8cm fresh ginger, roughly chopped into large wedges (don't worry about peeling)
• 3 red hot chillies - cut in half lengthwise (do not rub your eyes!)
• 2 teaspoons Allspice
• 6 cloves garlic
• 1 cinnamon quill
• 2 tablespoons sesame oil
• 6 fresh shallots
• 2 tablespoons toasted sesame seeds
• 250g pack of flat rice stick noodles

You can brown off the meat before cooking it - in the pressure cooker, I don't worry about it.

Place the meat in the bottom of the pressure cooker (or slow cooker). Add the star anise, lemon grass, ginger, garlic, cinnamon quill and chillies. Mix the sauces and sugar together and pour over the meat.

In the slow cooker - cook for 6-8 hours - after the first 3 hours, baste the meat with the sauces in the pot; after 4 hours, turn the meat over. Continue to baste about every hour to keep moving the flavours around.

In the pressure cooker - put onto a roast or curry cycle. Repeat cycle. After the second cycle, turn the meat and baste - put on for another cycle. If the meat is not falling off the bone (stringy) then continue on another cycle.

When the meat is ready, remove from pot. Strain liquids to remove solids. Strip meat from bones - meat should be really falling apart by now.

Boil up a pot of water, cook rice noodles per instructions on packet (roughly 8-10 mins). Strain.

Place noodles in bottom of dish, place meat on top - drizzle with sauce and then top with toasted sesame seeds and garnish with chopped shallots.

Serve with steamed vegetables - do not leave food unattended on table with family or you may miss out.