Slow Cooker Curried Lamb Paratha Tacos

Name: Slow Cooker Curried Lamb Paratha Tacos
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Indian, Asian
Ingredients: 1.5kg boneless lamb leg or shoulder; 1 white onion; 1 red pepper; 3 vine tomatoes; 3 scotch bonnet Chillies; Handful coriander stems; Whole bulb garlic; Thumb of ginger; 2 tsp salt; 2 tbsp garam masala; 1 tbsp smoked paprika; 2 tbsp Kashmiri chilli powder; 1 tbsp cumin; 2 tsp turmeric; 1 tsp ground ginger; 1/2 tsp white pepper; 2 lamb stock pots; 750ml boiling water; 300ml red wine; 50ml red wine vinegar; 3 bay leaves; 8 parathas; 1 red onion; Handful coriander; 250g grated Mozzarella

8 steps

Prep:10minCook:6h

Aromatic and Spicy lamb curry served up “Birria Taco” style inside parathas with cheese

Updated at: Thu, 17 Aug 2023 11:31:01 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories704.7 kcal (35%)

Total Fat28 g (40%)

Carbs51.4 g (20%)

Sugars7.7 g (9%)

Protein53.9 g (108%)

Sodium1344.6 mg (67%)

Fiber11.1 g (39%)

% Daily Values based on a 2,000 calorie diet

Instructions

The Curried Lamb

Step 1

Add the white onion, red pepper, vine tomatoes, scotch bonnet Chillies, coriander stems, garlic and ginger to a blender and blitz up

Step 2

Pour into a bowl with all the salt and spices

Step 3

Cut up the lamb into 2 inch chunks and add to the marinade, cover and let sit for 2 hours or overnight in the fridge

Step 4

Add to slow cooker pot and slow cook on high for 1 hour

Step 5

Pour in the lamb stock, red wine, vinegar and bay leaves and slow cook on low for 5-6 hours

Step 6

Pull the meat out and roughly chop and shred up then rehydrate with some of the cooking liquid

The Tacos

Step 7

Cook the parathas then dip them in the cooking liquid and in a medium hot frying pan

Step 8

Lay some cheese, lamb, chopped onion and coriander, fold the Paratha across and fry both sides for 2 minutes then repeat for the rest and serve up with a pot of the cooking liquid topped with coriander and onions