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Shredded Mexican-spiced lamb

Alison Adams
  • 200 minutes
  • Serves 4

INGREDIENTS

1 1/2 kg

Lamb shoulder

1/3 cup

Coriander, fresh leaves

1

Lettuce, leaves

1 tbsp

Oregano, dried

1

jar Tomato pasta sauce

1

Cinnamon stick

1 tbsp

Olive oil

2 tsp

Cumin, ground

1

Flour tortillas

1

Sour cream, Light