Pulled Lamb Tacos with all the good stuff
Pulled Lamb Tacos
serves 4 - 5
I LOVE TACOS! They combine so many of my favourite flavours. These are made with gorgeous slow cooked lamb, a light sriracha yoghurt slaw and a delicious chunky salsa.
You can honestly add anything you like. I used tiny little tortillas from our great local Mexican restaurant 'La Tortilleria' (handmade from stone ground maize flour), but you can use larger tortillas from the supermarket or even taco shells.
SLOW COOKED LAMB
2 good glugs of olive oil
1 white onion diced
2 Tbsp of tomato paste
1 Tbsp ground cumin
1 Tbsp garlic powder
1 tsp chilli flakes
1 cup water
1.5 kg lamb leg on the bone
1/4 white cabbage finely sliced
1 cup greek yoghurt
1 Tbsp sriracha
1/2 a red onion
1 tomato diced
1 small handful fresh coriander roughly chopped
1/2 lime juiced
1/2 tsp salt
1 avo sliced
1 lime cut into small wedges
2 long red chillies cut into slices
20 mini tortillas or 8-10 large tortillas
Place all ingredients except lamb leg in the bottom of a slow cooker and mix well. Drizzle lamb leg with olive oil and rub all over with 1 Tbsp of salt. Place lamb on top of the spice mix in the slow cooker and cook on high for 2 hours - switch slow cooker to low and cook for another 12 hours (overnight.)
Using a pair of tongs, pull the meat off the bone. Remove all the bones from the mix and then use tongs and a fork to shred meat. Mix well through the sauce. Place in a container in the fridge for dinner or into the freezer for another night.
Reheat meat in a microwave or a pot on the stove top. Stir often and add a little water to prevent sticking. Heat until piping hot!
Mix yoghurt and sriracha in a bowl. Add shredded cabbage and mix well.
To make salsa mix all ingredients together in a bowl.
Heat tortillas in microwave or in a hot pan.
I love to serve this meal family style. Place everything in serving dishes and let people compile their own tacos at the table.
Simple. Delicious. Easy.