Braised Lamb Tacos
The minted sour cream takes these from great to awesome
Makes enough for: 4 people
Ingredients
For the marinade
- 60 mls rose harissa
- 30 mls olive oil
- 15 mls coconut sugar
- 5 mls ground cumin
- 5 mls smoked paprika
- 5 mls fine salt
- 5 mls freshly ground black pepper
- 4 cloves garlic, peeled and crushed
- 2.5 mls ground coriander
- 1.25 mls ground cinnamon
For the lamb
- 30 mls canola oil
- 1 kg bone in lamb shoulder
- salt and freshly ground black pepper to season
- 2 red onions, peeled, trimmed and quartered
- water to cover
For the pickled red onions
- 250 mls water
- 60 mls apple cider vinegar
- 5 mls fructose
- 1.25 mls fine salt
- 1 red onion, peeled, cut in half and thinly sliced
For the minted sour cream
- 175 g sour cream
- 5 g mint leaves
- ½ lemon, juice only
To serve
- 5 g fresh coriander, roughly chopped
- 2 Mediterranean cucumber, ribonned
- 12 corn tortillas cooked as per package instructions
Method
For the marinade
- Place the harissa, oil, sugar, cumin, paprika, salt, pepper, garlic, coriander, and cinnamon into a bowl
- Whisk to combine and set aside
For the lamb
- Preheat the oven to 190° Celsius
- Place an oven proof roasting dish onto your stove top, add the oil and heat over a medium temperature
- Season the lamb generously and brown on all sides
- Remove the roasting pan from the heat and rub the marinade over the lamb
- Add the onions and enough water to cover the bottom ¼ of the meat
- Cover with foil and place into the oven for 3 hours
- While the lamb is cooking start on the garnishes
For the pickled red onions
- Place the water, vinegar, fructose and salt into a small pot
- Bring to the boil over a high temperature
- Add the onions, boil for 10 seconds then remove from the heat
- Pour the onions and pickling liquid into a metal bowl and set aside to cool *
For the minted sour cream
- Place the cream, mint and juice into a blender and blend until smooth
To serve
- Remove the lamb from the oven and transfer to a cutting board to cool slightly
- Place the roasting pan back onto your stove top and reduce the liquid over a medium temperature to thicken
- Shred the lamb into a heated serving bowl and strain the thickened sauce over the lamb
- Stir gently to mix the sauce through the lamb and adjust the seasoning if necessary
- Scatter the coriander on top and add the cucumber ribbons then take to the table
- Scoop some of the lamb into a tortilla, top with the pickled onions, add some minted sour cream and enjoy!
Notes
* If there any any left over, place into a sterilized glass jar, refrigerate and use as needed. See this post on how I sterilize my glass jars.