Ingredients and Methods
Method Tamarind Chilli Mole
Combine the vinegar & tamarind bring to the boil gently to create a pulp add orange juice & zest bring to the boil once more & simmer gently to another dry pulp add agave bring to the boil.
Meanwhile under a pre heated grill roast the chillies, garlic & tomatoes.
Once collapses & caramelised transfer to a blender & puree to a smooth sauce emulsifying as you go with olive oil & boiling water.
Season with lime juice & salt to taste & sore in sterilised jars for up top month
Method Slow Roasted Lamb
Pre heat your oven to 150 degrees celsius
Combine spices & salt & season the lamb all over to form a heavy crust of spices
Warm a roasting pan over a low burner add the olive oil warm slightly then carefully place the lamb in the roasting tray turning occasionally just to seal the spices & begin rendering some of the fat from the lamb once nicely sealed all surround with spices & herbs place into the oven slow roast for 5 hours
Meanwhile prepare the tamarind chilli mole
Once the lamb is well cooked & appears to easily torn from the bone, drain all the excess fat form the roasting tray allow the lamb to rest on a separate tray with all the whole spices & herbs
Place the roasting tray back on the burners add some of the chilli mole some water & bring to the boil & reduce to a syrupy gaze enriched by all the lamb juices, pass this through a fine sieve into a bowl & brush this glaze over the lamb, sprinkle with toasted sesame seeds
Prepare your garnish salad simply combine all the ingredients
Warm your tortillas in a tray with a damp cloth over then transfer to a taco holder.
Place your lamb shoulder on a serving platter with a roasting fork & tongues encourage your guest to tear pieces of lamb & create their tacos. Serve with the tamarind chilli mole & salad.