Lamb Tacos and Eggplant Salsa
Serves: 6
Prep time: 20 minutes
Cook time: 8 hrs slow cooker + 40 minutes stovetop
1 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 1kg lamb shoulder
- 2 sprigs rosemary
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- 1 packet taco shells
- 1 cup cheddar cheese, reduced fat, grated
- 1 cup sour cream, reduced fat
Salsa:
- 1 tablespoon extra virgin olive oil
- 1 onion, diced
- 2 cloves garlic, crushed
- 1 eggplant, cut into small cubes
- 1 red capsicum, diced
- 1 red chilli, finely diced
- ½ teaspoon ground cumin
- ¼ cup fresh coriander, finely chopped
- 400g can crushed tomatoes
Method:
- PLACE lamb into a slow cooker on low heat, sprinkle rosemary, cumin, paprika, garlic powder, turmeric and pepper over lamb.
- ADD 1 cm of water to slow cooker, place lid on and cook for 8 hours.
- HEAT oil in medium saucepan over medium heat and cook onion and garlic for 2 minutes.
- ADD eggplant, capsicum, chilli, cumin and coriander and cook for 6-8 minutes, until eggplant starts to soften.
- ADD tomatoes and gently simmer for 30 minutes.
- REMOVE lamb from slow cooker and gently pull apart then place on a serving dish.
- SERVE lamb with tacos, salsa, cheese and reduced-fat sour cream.
What's Great About It:
A new way to use roast lamb! Leave the lamb to slow cook while you are at work for an easy-to-assemble meal when you arrive home. Each taco gives you one full serve of veggies and kids are sure to love this messy but delicious handheld favourite.
