Made with tasty tomato and paprika, this shredded lamb recipe is full of flavour. Served with a sweet corn salsa, this dish is the perfect way to spice up meal time this week.
Serves44
Cook time2 hr 15 mins2 hour 15 minutes
Prep time15 mins15 minutes
Ingredients
1 tbs olive oil
1.5kg Coles Australian Lamb Shoulder Roast
1 brown onion, cut into thick wedges
3 celery stalks, thickly sliced
2 garlic cloves, chopped
3 sprigs rosemary
1 tbs ground cumin
1 tbs ground coriander
2 tsp ground paprika
2 cups (500ml) beef stock
400g can crushed tomatoes
400g can corn kernels, rinsed, drained
250g cherry tomatoes, quartered
1 small red onion, finely chopped
⅓ cup chopped coriander
2 tbs lime juice
Warmed tortillas, to serve
Coriander leaves, extra, to serve
Lime wedges, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a large saucepan over medium-high heat. Cook the lamb for 5 mins each side or until browned. Transfer to a heatproof bowl.
Step 2
Add the brown onion, celery, garlic, rosemary, cumin, ground coriander and paprika to the pan. Cook, stirring, for 5 mins or until starting to brown. Add the stock, crushed tomato and 1 cup (250ml) of water. Bring to a simmer. Return lamb to pan. Reduce heat to low. Simmer, covered, for 2 hours or until lamb is very tender. Remove the lamb from the pan. Use two forks to coarsely shred the lamb. Place in a heatproof bowl. Add 1 cup (250ml) of the cooking liquid and toss to combine.
Step 3
Meanwhile, combine the corn, cherry tomato, red onion, chopped coriander and lime juice in a bowl. Season.
Step 4
Divide the tortillas among serving plates. Top with lamb and salsa. Sprinkle with coriander and serve with lime wedges.
