Name: Tomato and paprika shredded lamb with corn salsa
Prep time: 15 min
Cook time: 135 min
Total time: 150 min
Yield: 1
Cuisine: mexican
Ingredients: 18.20 gm olive oil; 1.5kg Lamb Shoulder Roast; 1 brown onion, cut into thick wedges; 3 celery stalks, thickly sliced; 2 garlic cloves, chopped; 3 sprigs fresh rosemary; 10.00 gm ground cumin; 20.00 ml ground coriander; 5.00 gm ground paprika; 500ml beef stock; 400g can crushed tomatoes; 400g can corn kernels, rinsed, drained; 250g cherry tomatoes, quartered; 1 small red onion, finely chopped; 82.50 ml coriander, chopped; 42.00 gm lime juice; Warmed tortillas, to serve; Coriander leaves, extra, to serve; Lime wedges, to serve

Tomato and paprika shredded lamb with corn salsa

0 Likes

Prep Time:
15 minutes

Cook Time:
135 minutes

Total Time:
150 minutes

Throw a Mexican fiesta with tender, paprika-spiced lamb served on tortillas with fresh corn and tomato salsa.

Ingredients:

1.5kg Lamb Shoulder Roast
1 brown onion, cut into thick wedges
3 celery stalks, thickly sliced
2 garlic cloves, chopped
3 sprigs fresh rosemary
10.00 gm ground cumin
20.00 ml ground coriander
5.00 gm ground paprika
500ml beef stock
400g can crushed tomatoes
400g can corn kernels, rinsed, drained
250g cherry tomatoes, quartered
1 small red onion, finely chopped
82.50 ml coriander, chopped
Warmed tortillas, to serve
Coriander leaves, extra, to serve

Instructions:

In a large saucepan over medium-high heat, heat the oil until shimmering. Sear the lamb for 5 minutes on each side or until beautifully browned. Place the lamb in a heatproof bowl.
Combine brown onion, celery, garlic, rosemary, cumin, ground coriander, and paprika in the pan. Sauté for 5 minutes until golden. Pour in stock, crushed tomato, and 1 cup (250ml) water. Simmer. Add lamb back to the pan. Cook covered on low for 2 hours until tender. Shred the lamb with forks, toss with 1 cup (250ml) cooking liquid in a bowl.
Combine fresh sweet corn, ripe cherry tomatoes, flavorful red onion, fragrant chopped coriander, and tangy lime juice in a bowl. Season with salt and pepper to taste.
Arrange the tortillas on serving plates. Top them with lamb and salsa. Finish with a sprinkle of coriander and serve with lime wedges.

We use cookies

Similar Recipes

Japanese Yellow Sauce

Cumin and paprika spiced beef with eggplant and tomato salad

Spiced Chicken Thighs

Chickpea Soup I

Spanish Chorizo and Tomato Scrambled Eggs