Lamb Shoulder Tacos
Spice up Taco Tuesday with these slow-cooked lamb tacos. They are spicy, tangy and so tender.
Preperation Time: 20 minutes
Cooking Time: 6 Hours
Serves: 4
Ingredients
- 1kg Lamb Shoulder
- 2 Limes
- 2 tsp ground chilli
- 2 tsp smoked paprika
- 2 tsp cumin
- 1/4 cup stock
- 1/2 cup fresh coriander
- 1/2 brown onion
- 2 cloves garlic
- 1 tomato
- 1/2 avocado
- 1/2 red onion
- 1/4 cup corn
- Red cabbage
- Corn tortillas
Cooking Method
- Mix together the chilli powder, cumin and paprika. Cover the lamb shoulder with mixture.
- Place a pan on high heat with a drizzle of oil. Brown off the shoulder on all sides. No need to cook the meat, you just want some colour on there.
- Slice your brown onion and place in the bottom of your slow cooker. Sit your brown lamb shoulder on top.
- Finely slice the garlic and chili, add to the slow cooker along with the juice of 1 lime, a few sprigs of coriander and the stock.
- Put your slow cooker on high for 6 hours.
- About 20 minutes before your meat is ready prep the cabbage and salsa. Dice the tomato, red onion, avocado and coriander and place into a bowl. Drain your corn if using canned and add that also. Season with slat, pepper and a squeeze of lime juice and mix. Finely slice the red cabbage and set aside in a separate bowl.
- When your meat is ready use two forks to pull the meat apart to shred.
- Heat up your tortillas in a pan and assemble the tacos. We added shredded cabbage, followed by the lamb and salsa
- Enjoy!
Essential Tips
If you don’t like spicy food or you want to share this with the kids, just adjust the amount of chili to your liking.
