Recipe provided by | THE FOOD IN MY BEARD

INGREDIENTS

LAMB

5 pounds American Lamb shoulder cut into 2-inch cubes

1 Onion diced

3 Carrots diced

3 cloves Garlic minced

1/4 cup Cider Vinegar

28 ounces Canned Crushed Tomato

1 cup Bourbon

1/4 cup Brown Sugar

2 tablespoons Cumin

1 tablespoon Chile Powder

1 pinch Cinnamon

1 teaspoon Oregano

Salt and Pepper

SLAW

1/2 head Cabbage

20 Mint Leaves

2 tablespoons Cider Vinegar

2 tablespoons Mayo

Salt and Pepper

Buns

DIRECTIONS

Cook the onion and carrot with some oil for about 10 minutes.

Add the garlic and cook 2 minutes.

Add the lamb and cook 5 minutes. On the hot coals and open fire, I was able to brown the lamb slightly, but don’t worry if you can’t achieve this, you will get plenty of browned flavor in the end.

Add the rest of the lamb ingredients and stir to combine. Cover and bake at 300 for 3 hours stirring every hour.

Meanwhile make the slaw. Slice the cabbage and chop the mint. Add all the ingredients and stir to combine. Set aside until you are ready to use.

When the lamb is cooked, mash it with a potato masher right in the pot. Serve with the buns and slaw.