Tex-Mex pulled lamb

Name: Tex-Mex pulled lamb
Cook time: 15 min
Yield: 4

with chipotle crema

Ready in around 15 mins

RECIPE FACT:

The term Tex-Mex originally referred to the Texas-Mexican Railway, which was chartered in Texas in 1875.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK THE BULGUR WHEAT:

Add approximately 1.5 litres of water to a medium sized pot and bring to the boil over a high heat. Add the bulgur wheat to the pot, reduce the heat to medium and cook for 10–12 mins. Drain well into a sieve and transfer to a large serving bowl.
2.TO PREPARE THE GARNISHES:

Cut the cherry tomatoes in half, chop the coriander leaves and stalk, set aside until needed.
3.TO COOK THE TEX-MEX PULLED LAMB:

Heat a non-stick frying pan with a drizzle of oil over a medium-high heat. Once hot add the slow cooked lamb, the corn, black beans and capsicum and cook for 4-5 mins stirring occasionally to create a char. Pour in the Tex-Mex sauce and cook for 1-2 mins.
TO SERVE:

Spoon bulgur wheat onto plates and top with Tex-Mex lamb. Scatter over some cherry tomatoes finishing with a dollop of chipotle crema and freshly chopped coriander. Sprinkle with toasted pumpkin seeds.