- 1 kg Lamb Shoulder
- 6 Garlic Cloves
- 250 g Butter
- 1 tsp Coriander Seeds
- 25 ml 12% Vinegar
- 25 g Granulated Sugar
- tbsp Licorice Powder
- 1 White Onion
- 12 Tortillas Wraps
- 40 g Freshly Picked Coriander
- 200 ml Sour Cream
Heat the oven to 125°.
Peel the garlic and bruise it gently so that the cloves are crushed a bit. Heat the butter in a saucepan along with the garlic and the coriander.
Place the meat in an ovenproof dish and drizzle over hot butter. Cook in the oven for about 3 hours.
Take the meat out, pour away the butter and salt the meat. Raise the temperature up to 225° and cook the meat for another 20 minutes. Pull the meat into pieces with a fork.
Slice the fennel thinly, preferably using a mandolin or another slicer.
Boil the vinegar and sugar. Pour the vinegar mixture over the fennel and let rest for about 2 hours. Season with licorice powder before serving.
Peel and finely chop the onion. Serve the lamb in a tortilla wrap with the fennel, onion, coriander and preferably a dollop of sour cream.