Directions

1. Pre-heat your oven to 150°C (fan).

2. Start by blending all of your spices in a mini chopper until it makes a smooth paste.

3. Add your lamb to a casserole dish, and smother in the spice blend. Season with salt and pep. Note: you can do this step a few hours in advance to infuse the flavours.

4. Next pour over your stock, add your lid and cook for 5 hours. I checked on mine every hour and give it a little stir.
5. Meanwhile, slice your red onions and sauté them in a pan with some oil.
6. Remove your meat from the casserole dish with a slotted spoon and shred up in a bowl with two forks - it should fall apart easily. Make sure you save the sauce!
7. Add your pulled lamb to the frying pan with your onions on a medium heat and pour over 1-2tbsp of the lamb sauce. Cook for 5-10 mins until some of it crisps up.
8. Heat your tacos in a dry frying pan for a few seconds on each side. And you’re ready to serve.
9. Dollop your meat straight onto your tacos, followed by guac, lamb sauce and slaw! Dunk in soured cream and enjoy!