Lamb Barbacoa Recipe
1 hour 20 minutes plus 4 hours braising
Ingredients
- 2kg lamb shoulder, bone-in
- 4 garlic cloves, roughly chopped
- 3 chipotle peppers in adobo sauce
- 1 tbsp of smoked paprika
- 1 tbsp of cumin seeds
- 1 tsp cloves
- 1 tbsp of dried oregano, ideally Mexican oregano if you have it
- 1 tbsp of brown sugar
- 2 limes, juiced
- vegetable oil, as needed
- 1 onion, quartered
- 250ml of lamb stock, or chicken stock
- 250ml of water
- 1 hispi cabbage, cut into 6 wedges
- 2 red onions, finely sliced
- 150ml of white wine vinegar
- 1 tbsp of caster sugar
- 1 tsp salt
- 400g of Doves Farm Organic Strong White Bread Flour
- 1 tsp salt
- 250ml of warm water
- 2 tbsp of vegetable oil
- 1 bunch of parsley, finely chopped
- 1 bunch of coriander, finely chopped
- 1 small bunch of mint, finely chopped
- 1 shallot, finely chopped
- 1 green chilli, finely chopped
- 1 lemon, zested and juiced
- vegetable oil, as needed
Method · 1 h 20 min
- For the pickled onions, place the sliced onions into a small bowl. Warm the vinegar with the sugar and salt until dissolved, then pour over the onions. Stir well and set aside to pickle while you cook everything else
- For the lamb, preheat the oven to 150°C fan
- Add the garlic, chipotle chillies, smoked paprika, cumin, cloves, oregano, brown sugar, lime juice and a small splash of oil to a blender. Blend to a thick, smooth paste
- Season the lamb shoulder generously with salt and pepper, then rub the paste all over the meat
- Place the onion quarters into the base of a large casserole and set the lamb shoulder on top. Pour in the stock and water, then cover with a tight-fitting lid
- Cook in the oven for 3.5-4 hours, or until the lamb is completely tender and the bone pulls out cleanly
- While the lamb is cooking, make the flatbreads. Mix the flour and salt in a bowl. Pour in the warm water and oil, then mix until a shaggy dough forms. Knead for 5-6 minutes until smooth. Cover and leave to rest while the lamb cooks, or for at least 30 minutes
- Once cooked, lift the lamb from the pot, remove the bone and shred the meat into the braising juices. Keep warm
- Drizzle the cabbage wedges with a little oil and season with salt. Heat a griddle pan until very hot, then char the wedges on both cut sides. Transfer to the oven and cook for 8-10 minutes, or until tender. Chop the wedges into smaller bite-size pieces
- For the salsa, mix together the herbs, shallot, chilli, lemon zest and juice. Season with salt, then add enough oil to form a loose, spoonable salsa. Mix well and adjust the seasoning to taste
- Just before serving, divide the rested dough into 6-8 equal balls. Roll each ball into a thin round. Heat a dry frying pan over a medium-high heat and cook each flatbread for 1-2 minutes per side, or until puffed and lightly charred in spots. Wrap in a clean tea towel to keep warm
- Lay the warm flatbreads out on a board. Spoon the shredded barbacoa onto each one. Top with the pickled onions, charred cabbage wedges and plenty of salsa
Barbacoa traditionally involves slow-cooking a whole sheep in a pit. While incredible, it’s not the easiest to make at home! Braised barbacoa is a wonderful alternative, and once you learn how easy it is you’ll be making it again and again. Any leftovers will make a wonderful filling for quesadillas or tacos, or simply as a side for rice with some pinto beans.
