Prep
20 min
Total
2 hrs 20 min
Serves
6
INGREDIENTS
- 2 tbsp olive oil
- 4 (finely chopped) shallots
- 3 tbsp grated and peeled fresh ginger
- 6 cloves minced garlic
- coarse salt
- One 3 inch cinnamon stick
- 2 1/4 tsp cumin seeds
- 1 1/2 tsp crushed coriander seeds
- 3/4 tsp ground tumeric
- 2 crushed cardamom pods
- 2 pounds cut into 1-inch pieces lamb shoulder
- 12 (cut in quarters) baby potatoes
- 2 litres chicken broth
- 1 cup pickled red onion
- 1 bunch fresh mint
- 1 cup fresh yogurt
- 12-18 taco shells
- salt and pepper
METHOD
In a medium sauce pot. Heat oil to medium heat and sweat off garlic, shallots, ginger, spices and aromatics. After onions become translucent add lamb. Season with salt and pepper, deglaze with chicken stock. Braise for 90 minutes. Add potatoes and simmer for another 30 min.
Place a small portion on taco shell and garnish with yogurt, pickled onion and mint
Special Tools
Medium Large stock pot