Step 1

Heat 2 tbsp of oil in a large frying pan. Add the lamb and sear on all sides.

Step 2

Add the adobo paste, chipotle paste, minced garlic, cumin, coriander, oregano, stock, salt, pepper, cloves and lime juice to the pan.

Step 3

Bring to the boil, then turn off the heat and transfer to a slow cooker. Cook on low for 8-9 hours or high for 6 hours (see tip below for cooking in the oven).

Step 4

Once cooked, remove the lamb from the slow cooker.

Step 5

Place on a board and shred the meat using two forks. Discard the bones.

Step 6

Heat the remaining 2 tbsp oil in a large frying pan over a high heat. Fry the shredded lamb for 3-4 minutes, turning every minute or so, until crisp and golden.

Step 7

Divide the meat between warmed tacos and drizzle on some of the sauce from the slow cooker.

Step 8

Top with red onion, fresh coriander, jalapenos, tomatoes, salsa, sour cream and guacamole.

Step 9

Serve with wedges of lime.