| Prep: 15 mins | Cook: 3 hrs | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 665 | 27g | 7g | 52g |
| sugars | fibre | protein | salt |
| 9g | 5g | 40g | 0.92g |
Why I Love Chilean Shredded Lamb
If you know me, you know that I love bringing a taste of the South to every plate I present. But as much as I love my biscuits and fried chicken, there’s a special place in my heart for venturing beyond my culinary comfort zone. That’s how I stumbled upon this Chilean beauty, the Shredded Lamb. It’s a flavorful, hearty dish that offers an exciting departure from my typical Southern staples.
A Taste Journey
The allure of the Shredded Lamb recipe lies in its fusion of flavors. The wholesome lamb shoulder is punctuated by spices like cumin, paprika, and oregano, with a delightful kick from red chilies. A splash of red wine and a generous helping of diced tomatoes add depth to the broth, while the fresh cilantro brings a burst of vitality that captures the essence of Chilean cuisine.
The result is a lamb dish that’s succulent and spicy, yet wonderfully balanced. Each bite takes your palate on a taste adventure from the rural landscape of South Carolina to the vibrant streets of Santiago, allowing you to experience a world of flavor from the comfort of your own kitchen.
Inspired By Heroes
I can’t claim full credit for this Shredded Lamb recipe. As I ventured into the world of Chilean cuisine, I drew inspiration from Chef Christopher Carpentier, a Chilean culinary artist renowned for his creative, flavorful dishes. It was his mastery of traditional ingredients and bold flavors that motivated me to try this recipe, and the result was nothing short of a revelation.
Whether you’re new to Chilean cuisine or a seasoned explorer of global flavors, I encourage you to give this recipe a shot. The Shredded Lamb- rich in flavor and steeped in tradition, is sure to spice up your meal and win you accolades in the kitchen.
The beauty of cooking lies not just in how a dish tastes, but also in the journey it takes you on. So here’s to tasting the world, one recipe at a time.
What You’ll Need
- 2 lbs boneless lamb shoulder
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 small red chilies, finely chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup red wine
- 14.5 oz can diced tomatoes
- 1 cup chicken broth
- 2 bay leaves
- 1 bunch fresh cilantro, chopped
- 6 buns, for serving
Method
Step One
Start by chopping the large onion and red chilies finely, and mince the garlic cloves. Also, chop up your fresh cilantro and set to one side for later.
Step Two
Next heat the olive oil in a large pot over medium heat. Once hot, add in the lamb shoulder. Cook until it is well browned on all sides. This should take about ten minutes.
Step Three
Add in the chopped onion, minced garlic, and finely chopped red chilies to the pot. Stir regularly to ensure nothing is burning, and cook until the onions become translucent which should take about five minutes.
Step Four
Next, add in the cumin, paprika, oregano, salt, and black pepper. Stir well to coat the lamb and onions evenly with the spices.
Step Five
Pour in the cup of red wine to deglaze the pot. Be sure to scrape off any bits that have stuck to the bottom of the pot during cooking. Then pour in the diced tomatoes, chicken broth, and add the 2 bay leaves. Bring this mixture to a simmer.
Step Six
Once the mixture is simmering, reduce the heat to low, cover the pot, and let it slow-cook. This should take about 2 to 3 hours or until the lamb is tender and can be easily shredded with a fork.
Step Seven
When the lamb is ready, take it out of the pot and shred it using two forks. Once shredded, return it into the pot and mix well with the sauce. Let it cook for another 10 minutes on low heat.
Step Eight
Ladle the shredded lamb mixture onto the bun bottoms. Top it with the chopped fresh cilantro and place the other half of the bun on top. Your Shredded Lamb is ready to be served!
