Lamb Barbacoa

This dish was created with donated food as part of the Everybody Eats Cook-Off. 

Feeds 4-6

Ingredients

• 1.5kg lamb shoulder
• 3 tsp salt (for initial seasoning)
• 3 tbsp coriander
• 3 tbsp cumin
• 5 cloves
• 2 tsp salt
• 1 tbsp chilli powder
• 4 cloves of garlic
• 100g can of chipotle peppers in adobo sauce
• 2 dried poblano chillies
• 1 tsp cinnamon / 1 cinnamon stick
• 3 bay leaf
• 2 sprigs of fresh oregano
• 1 tbsp brown sugar/Honey
• juice of 2 oranges
• 2 oranges sliced thinly
• 2 onions sliced
• 4 cups beef stock

Method

Season lamb the day before, with 1 teaspoon of salt for every 500g of meat. Refrigerate overnight.

Remove from fridge 2 hours before cooking and allow to come to room temperature, then sear the lamb whole in a pan until well caramelised.

Toast coriander and cumin if using whole spices. Blend together coriander, cumin, cloves, salt, chilli powder, garlic and a can of chipotle peppers in adobo sauce.

Rub the mixture all over the meat before adding all the remanding ingredients in an oven-safe dish with a tight lid or cover tightly in tin foil.

Place in oven at 140C for 4-5 hours or until meat is very tender.

Remove any bones, they should slide right out when the meat is ready and orange slices, then shred the meat.

Strain out half of the liquid making sure the shredded meat is still covered in juice to avoid it drying out.

Reduce strained liquid to a thick consistency before introducing the meat into the reduced sauce.

Check seasoning, adding salt or orange/lime if too salty.

Serve with tortillas, salsa verde and fresh coriander.