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Photo of Pulled lamb tacos with red cabbage slaw by WW

Pulled lamb tacos with red cabbage slaw

13
Points® value
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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