Pulled lamb tacos with red cabbage slaw
9
Points®
Total time: 8 hr 35 min • Prep: 20 min • Cook: 8 hr 15 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Olive oil
2 tsp
Lamb shoulder roast (easy carve), raw
600 g, (buy 750g), fat trimmed, boneless
Red onion
2 medium, finely chopped
Garlic
3 clove(s), crushed
Ground cumin
2 tsp
Ground paprika
2 tsp, sweet
Honey
1 tbs
Tomato puree
1 cup(s), (280g)
Red cabbage
2 cup(s), (170g)
Carrot(s)
1 medium, cut into thin matchsticks
Tomato(es)
2 medium, vine-ripened, chopped
Fresh coriander
2 tbs, chopped
Corn tortilla
300 g, (12 x 25g tortillas), white corn variety (see tip)
Instructions
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.
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