Pulled lamb tacos with red cabbage slaw
13
Points®
Total time: 4 hr 35 min • Prep: 20 min • Cook: 4 hr 15 min • Serves: 6 • Difficulty: Easy
Step away from that sauce bottle! The sweet and spicy BBQ flavours in this Tex Mex-style wrap will help you keep in control
Ingredients
Calorie controlled cooking spray
4 spray(s)
Lamb Shoulder, Lean, raw
550 g, boneless, fat trimmed
Red onion
2 small, finely chopped
Garlic
3 clove(s), crushed
Ground Cumin
2 teaspoon(s), level
Paprika
2 teaspoon(s), level
Honey
1 tablespoon(s), level
Tomato Purèe
250 g
Cabbage
½ portion(s), large, small red, finely shredded
Carrots, raw
1 medium, peeled and cut into thin matchsticks
Tomato
2 large, chopped
Coriander, fresh
2 tablespoon(s), roughly chopped
WW White Wraps
6 individual
0% fat natural Greek yogurt
120 g
Spinach
6 tablespoon(s), to serve
Corn on the cob, boiled
6 medium, grilled, to serve
Instructions
1
Place a nonstick frying pan over a medium-high heat. Mist the lamb with the cooking spray and place in the pan. Cook for 2-3 minutes on each side or until browned. Transfer to a slow cooker.
2
Wipe the pan clean and mist with cooking spray. Place over a medium heat. Cook the onion, stirring, for 5 minutes, or until softened. Add the garlic, ground cumin and paprika and cook for 1 minute, or until fragrant. Stir in the honey, tomato purée and 80ml water and bring to the boil.
3
Transfer to the slow cooker. Cook, covered, on High for 4 hours or Low for 8 hours. Remove the lamb from the liquid. Coarsely shred using 2 forks and return to the sauce.
4
To make the slaw, mix the red cabbage, carrot, tomatoes and coriander in a bowl. Top the wraps with the pulled lamb and slaw and 1 tbsp yogurt. Serve with the spinach leaves and a corn cob on the side.
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