LAMB BARBACOA
Barbacoa comes from the word barbeque. It’s a Caribbean form of cooking meat. In this recipe, the lamb is slow-cooked in a delicious, spicy marinade.
Preparation time: 120 minutes (Serves 2)
For Lamb Barbacoa
Ingredients:
• 2 tsp chilli powder
• 1 tbsp cumin (ground)
• 2 tsp oregano
• 2 tsp onion powder
• 2 tsp garlic powder
• ¼ clove powder
• 300 gms lamb meat
• 3 tbsp oil
• ½ cup tomato paste
• 3 gms hickory wooden chips
• Salt as required
For Salad
Ingredients:
• 1 iceberg slice
• 1 cherry tomatoes (slice)
• 1 tbsp parsley (chopped)
• 1 cucumber (sliced with skin)
• 1 cup hung yoghurt
• 2 tbsp chopped mint
• 1 tsp cumin powder (roasted)
• 2 tortillas
• Mineral salt as required
Preparation:
• In a bowl, mix all the spices with oil and tomato paste for the marinade
• Pound the meat with a hammer
• Rub the lamb with the above marinade and let it rest for 2 hours
• Slow cook the lamb on a low wood fire for one hour
• Turn sides repeatedly
• Let it rest in between
• Cover it in a silver foil and keep it on low flame
• Turn the sides for the next 40 minutes
• Take the lamb out and let it rest for 15 minutes
• Now pull the lamb into shreds
• Toss all ingredients for the salad, except tortilla and yoghurt, in a bowl
• Sear tortilla on both sides
• Put the salad and the yoghurt on top of the tortilla
• Load it with the lamb and garnish with herbs
For Sauce
Ingredients:
• 4 cups stock
• ½ cup tomato paste
• 1 dry red chilli
• 2 tbsp vegetable oil
• 2 tbsp refined flour
• 1 onion (chopped)
• 4 cloves of garlic
• 1 tsp dry oregano
• 1 tsp cumin powder
• ¼ tsp ground cinnamon
• 2 bay leaves
• 1 fresh lime
• 1 tsp apple cider Mineral salt as required
Preparation:
• In a casserole, heat some oil and smoke the red chillies now reduce the flame and add the refined flour
• Sauté till brown
• Sauté garlic, bay leaves and onions
• Add the stock and the remaining ingredients
• Let it simmer
• Reduce till it becomes thick
