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Tomato and paprika shredded lamb with corn salsa

  • 0:15 Prep
  • 2:15 Cook
  • 4 Servings


  • 1 tablespoon olive oil
  • 1.5kg Coles Australian Lamb Shoulder Roast
  • 1 brown onion, cut into thick wedges
  • 3 celery stalks, thickly sliced
  • 2 garlic cloves, chopped
  • 3 sprigs fresh rosemary
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 2 teaspoon ground paprika
  • 2 cups (500ml) beef stock
  • 400g can crushed tomatoes
  • 400g can corn kernels, rinsed, drained
  • 250g cherry tomatoes, quartered
  • 1 small red onion, finely chopped
  • 1/3 cup coriander, chopped
  • 2 tablespoons lime juice
  • Warmed tortillas, to serve
  • Coriander leaves, extra, to serve
  • Lime wedges, to serve


  • 1
    Heat the oil in a large saucepan over medium-high heat. Cook the lamb for 5 mins each side or until browned. Transfer to a heatproof bowl.
  • 2
    Add the brown onion, celery, garlic, rosemary, cumin, ground coriander and paprika to the pan. Cook, stirring, for 5 mins or until starting to brown. Add the stock, crushed tomato and 1 cup (250ml) of water. Bring to a simmer. Return lamb to pan. Reduce heat to low. Simmer, covered, for 2 hours or until lamb is very tender. Remove the lamb from the pan. Use two forks to coarsely shred the lamb. Place in a heatproof bowl. Add 1 cup (250ml) of the cooking liquid and toss to combine.
  • 3
    Meanwhile, combine the corn, cherry tomato, red onion, chopped coriander and lime juice in a bowl. Season.
  • 4
    Divide the tortillas among serving plates. Top with lamb and salsa. Sprinkle with coriander and serve with lime wedges.

Source: taste.com.au


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