October 3rd, 2026Lamb Tacos and Eggplant Salsa

Serves: 6 | Prep time: 20 minutes Cook time: 8 hrs slow cooker + 40 minutes stovetop 1 serve per portion Ingredients

1kg lamb shoulder 2 sprigs rosemary ½ teaspoon cumin ½ teaspoon paprika ½ teaspoon garlic powder ½ teaspoon turmeric ½ teaspoon black pepper 1 packet taco shells 1 cup cheddar cheese, reduced fat, grated 1 cup sour cream, reduced fat Salsa:

1 tablespoon extra virgin olive oil 1 onion, diced 2 cloves garlic, crushed 1 eggplant, cut into small cubes 1 red capsicum, diced 1 red chilli, finely diced ½ teaspoon ground cumin ¼ cup fresh coriander, finely chopped 400g can crushed tomatoes Method

Place lamb into a slow cooker on low heat, sprinkle rosemary, cumin, paprika, garlic powder, turmeric and pepper over lamb. Add 1 cm of water to slow cooker, place lid on and cook for 8 hours.

Heat oil in a medium saucepan over medium heat, and cook onion and garlic for 2 minutes. Add eggplant, capsicum, chilli, cumin and coriander and cook for 6-8 minutes, until eggplant starts to soften. Add tomatoes and gently simmer for 30 minutes.

Remove lamb from slow cooker and gently pull apart then place on a serving dish. Serve lamb with tacos, salsa, cheese and reduced-fat sour cream. Recipe courtesy of the Country Kitchens team Th e Local appreciates the QCWA for its recipes & images!