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Export 20 ingredients for grocery delivery
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.
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