Pulled lamb tacos with red cabbage slaw

Total Time
4 hr 35 min
20 min
4 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

lean easy carve lamb shoulder

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), (250ml)

red cabbage

2 cup(s), (1/2 small) shredded


1 large, cut into thin matchsticks


2 medium, vine-ripened, chopped

fresh coriander

2 tbs, chopped

corn tortilla

12 individual, (12x25g) grilled


  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 4.5 litre (18-cup) 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, puree and 1/3 cup (80ml) 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 2 forks, coarsely shred lamb and return to sauce.
  4. Combine cabbage, carrot, tomatoes and coriander in a large bowl. Top tortillas with pulled lamb and slaw and serve with a dollop of sour cream.


SERVING SUGGESTION: Baby spinach leaves and grilled corn. TIP: IN THE OVEN - If you don’t have a slow cooker, preheat oven to 160°C or 140°C fan-forced and bake lamb mixture in a large covered casserole dish for 2 1/2 hours or until very tender.

Start eating better than ever!