Pulled lamb tacos with red cabbage slaw
Lamb shoulder roast (easy carve), raw
600 g, (buy 750g), fat trimmed, boneless
2 medium, finely chopped
3 clove(s), crushed
2 tsp, sweet
1 cup(s), (280g)
2 cup(s), (170g)
1 medium, cut into thin matchsticks
2 medium, vine-ripened, chopped
2 tbs, chopped
300 g, (12 x 25g tortillas), white corn variety (see tip)
- 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.
- 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.
- 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.
- Combine cabbage, carrot, tomato and coriander in a large bowl. Top tortillas with pulled lamb and slaw.