RECIPES
INGREDIENTS
• canola oil, for frying
• 1.5 – 2 kg lamb shoulder, bone in
• salt & ground black pepper
• 2 large red onions, quartered
• 8 – 10 warm corn or flour tortillas
• ½ cucumber
• fresh coriander, for garnish
For the lamb marinade:
• 1 tablespoon minced garlic
• ¼ cup harissa paste
• 1 teaspoon ground cumin
• 1 tablespoon brown sugar
• ¼ teaspoon ground cinnamon
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon ground coriander seeds
For the minted sour cream:
• ¾ cup sour cream
• ¼ cup fresh mint leaves
• juice of ½ lemon
METHOD
By Aiden Pienaar @ aidenpienaar Makes: 8 – 10 tacos
1. Preheat the oven to 190 ° C.
2. Heat a little canola oil in a heavy-based, ovenproof pot over medium heat.
3. Season the lamb shoulder with salt and pepper, then brown it on all sides until deep golden. Remove from the pot and rub all over with the marinade. Return the lamb to the pot with the red onions and enough water to cover about a quarter of the shoulder.
4. Cover with a lid and roast for 2½ hours, checking every 30 minutes and topping up the water if needed. The lamb is ready when the bone pulls out clean.
5. To make the minted sour cream, blend all the ingredients until smooth and refrigerate until ready to serve.
6. Once the lamb is cooked, transfer it to a tray to cool slightly.
7. Return the pot to the stovetop and reduce the remaining liquid until thickened.
8. Shred the lamb and strain the sauce over it. Mix gently and season to taste.
9. To assemble, fill each tortilla with shredded lamb, spoon over minted sour cream, and top with cucumber ribbons and fresh coriander. Serve warm.
88 INBOUND SA / JANUARY 2026