Ingredients and Methods
Ingredients
- 1 2kg bone in lamb shoulder (banjo cut)
- 1 tablespoon of Spanish smoked paprika
- 1 tablespoon of ground cumin
- 1 teaspoon of all spice
- 1 teaspoon of all spice
- 1 teaspoon of salt
- 100ml teaspoon of salt
- 6 small handful of star anise
- 3 cinnamon quills
- Some Fresh avocado leaves or bay leaves
Tamarind Chilli Mole
- 150ml Merlot Vinegar
- 100g Tamarind
- 400ml Orange juice
- 300ml Agave
- 6 Ripe organic tomatoes
- 4 Jalapeños Chillies
- 2 Red Habenero chillies split & de-seeded
- 8 Cloves of peeled garlic
- 100ml of boiling water
- Some Lime juice, agave & ground cumin, salt to taste
Garnish
- Some Finely diced sliced & shredded white zucchini
- Some Finely sliced white salad onion
- ½ bunch of finely shredded coriander & mint
- Squeeze of lime
- 40 Nixtamal or corn tortillas
Instructions
Method Tamarind Chilli Mole
Combine the vinegar & tamarind bring to the boil gently to create a pulp add orange juice & zest bring to the boil once more & simmer gently to another dry pulp add agave bring to the boil.
Meanwhile under a pre heated grill roast the chillies, garlic & tomatoes.
Once collapses & caramelised transfer to a blender & puree to a smooth sauce emulsifying as you go with olive oil & boiling water.
Season with lime juice & salt to taste & sore in sterilised jars for up top month
Method Slow Roasted Lamb
Pre heat your oven to 150 degrees celsius
Combine spices & salt & season the lamb all over to form a heavy crust of spices
Warm a roasting pan over a low burner add the olive oil warm slightly then carefully place the lamb in the roasting tray turning occasionally just to seal the spices & begin rendering some of the fat from the lamb once nicely sealed all surround with spices & herbs place into the oven slow roast for 5 hours
Meanwhile prepare the tamarind chilli mole
Once the lamb is well cooked & appears to easily torn from the bone, drain all the excess fat form the roasting tray allow the lamb to rest on a separate tray with all the whole spices & herbs
Place the roasting tray back on the burners add some of the chilli mole some water & bring to the boil & reduce to a syrupy gaze enriched by all the lamb juices, pass this through a fine sieve into a bowl & brush this glaze over the lamb, sprinkle with toasted sesame seeds
Prepare your garnish salad simply combine all the ingredients
Warm your tortillas in a tray with a damp cloth over then transfer to a taco holder.
Place your lamb shoulder on a serving platter with a roasting fork & tongues encourage your guest to tear pieces of lamb & create their tacos. Serve with the tamarind chilli mole & salad.