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Pulled lamb tacos with red cabbage slaw

Pulled lamb tacos with red cabbage slaw

Total Time
8 hr 35 min
20 min
8 hr 15 min
Swap pork for lamb in this American style dish for a softer, tender protein component. With a crisp slaw and sweet char-grilled corn, it’s perfect if you are looking for a dish that’s packed with fresh flavours.


Olive oil

2 tsp

Lamb shoulder roast (easy carve), raw

600 g, (buy 750g), fat trimmed, boneless

Red onion

2 medium, finely chopped


3 clove(s), crushed

Ground cumin

2 tsp

Ground paprika

2 tsp, sweet


1 tbs

Tomato puree

1 cup(s), (280g)

Red cabbage

2 cup(s), (170g)


1 medium, cut into thin matchsticks


2 medium, vine-ripened, chopped

Fresh coriander

2 tbs, chopped

Corn tortilla

300 g, (12 x 25g tortillas), white corn variety (see tip)


  1. Heat half the oil in a large non-stick frying pan over high heat. Cook lamb for 2–3 minutes each side or until browned. Transfer to a 5.5 litre slow cooker.
  2. Heat remaining oil in same pan over medium heat. Cook onion, stirring occasionally, for 5 minutes or until softened. Add garlic, cumin and paprika and cook, stirring, for 1 minute or until fragrant. Stir in honey, tomato puree and 1/3 cup (80 ml) water and bring to the boil. Transfer to slow cooker.
  3. Cook, covered, on low for 8 hours (or high for 4 hours). Remove lamb from cooking liquid. Using two forks, coarsely shred lamb and return to sauce.
  4. Combine cabbage, carrot, tomato and coriander in a large bowl. Top tortillas with pulled lamb and slaw.


TIPS: White corn tortillas are gluten free and give your tacos an authentic Mexican flavour. To heat, follow packet instructions. Serve with baby spinach leaves, grilled corn and a dollop of sour cream (contains dairy).