Barbacoa lamb carnitas
- Preparation and cooking time
- Total time
- Easy
- Serves 12
Ingredients
- 1 small red cabbage, finely shredded
- 1 lime, juiced
LAMB BARACOA
- 3 onions, thickly sliced
- 1 bulb garlic, cloves separated
- 1 tbsp ground cumin
- 1 large or 2 smaller (about 2.5kg in total) lamb shoulder
CHARRED JALAPAÑO SALSA
- 4 jalapeños
- 6 vine tomatoes
- 1 onion, quartered
- 2 cloves garlic, skin on
GUACAMOLE
- 4 avocados, peeled and stoned
- 1 lime, juiced
- 1 small onion, finely chopped
- a bunch coriander, finely chopped
- 1 large tomato, finely chopped
- 1 red chilli, seeded and chopped
To serve
- corn tortillas, warm
- hot sauce
- sour cream
- feta, crumbled
- radishes, sliced
- pickled jalapeños
- lime wedges
Method
- STEP 1
Heat the oven to 160C/fan 140C/gas 3. Put the onions and garlic cloves into a large deep roasting tray. Rub the cumin into the lamb with a big pinch of salt, and add to the tray.
- STEP 2
Pour in enough water to come 4cm up the sides of the tin and cover tightly in foil. Cook for 4-5 hours until the meat is tender, and falling off the bone. Take off the foil for the last hour so the fat gets a chance to crisp a bit.
