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SLOW COOKED CHIPOTLE LAMB BARBACAO

SUCCULENT TENDER LAMB, SLOW COOKED IN SMOKEY CHIPOTLE SPICES

CHIPOTLE LAMB

BARBACOA

SERVES: 6

INGREDIENTS:

  • 1kg bone in lamb shoulder – I buy two pieces around 500g each

  • Three heaped desserts spoons of chipotle paste

  • Two red onions peeled & quartered

  • 1/4 cup fresh lime juice (approx 3 limes) – also works with fresh lemon juice

  • 1/4 cup organic tomato paste

  • One tbsp apple cider vinegar

  • Two cloves of peeled garlic

  • Two tsp dried oregano

  • Two tsp dried cumin

  • Five whole cloves

  • Two tsp pink salt

  • 3/4 cup of chicken stock

  • Three bay leaves

 

OPTIONAL: Serve with any of the following

  • Baked sweet potato

  • Best ever easy guacamole

  • Pico de Gallo

  • Home made deli style coleslaw

  • Salad leaves

  • Paleo tortillas

DIRECTIONS:

  1. Trim any fat from the lamb, then place into your slow cooker

  2. Combine the chipotle paste, onions, lime juice, tomato paste, garlic, vinegar, cumin, salt, cloves & oregano into a food processor and blend until smooth – around 10 seconds

  3. Pour the chicken stock into the slow cooker and then spread the chipotle mixture over the lamb

  4. Place the three bay leaves on top of the chipotle covered lamb and place the lid onto the slow cooker

  5. Cook on high for 7 hours

  6. Once cooked, remove lid and shred lamb using two forks then stir the lamb into the liquid

  7. Replace lid and cook on high for another 2 hours, until the sauce has thickened

  8. Serve with any of the above and chopped coriander or a scattering of pomegranate seeds