Slow-cooked lamb shoulder with black mint sauce, chilli crème fraîche and tacos

Ingredients

Fresh Meat

  • 1 lamb shoulder, weighing 1.5–2kg

Fruit & Vegetables

  • 5 garlic cloves

Cooking Sauces

  • 1 packet of butter chicken sauce

Beverages

  • 250ml of water
  • 100ml of water
  • 350ml of hot water

Dairy

  • 250g of crème fraîche

Store Cupboard

  • salt
  • 50g of sugar
  • 1 pinch of salt
  • 500g of masa harina
  • 5g of salt

Salad & Fresh Herbs

  • 20 black mint leaves, (if you can't get black mint you can use regular mint)

Oils & Vinegars

  • 100ml of white wine vinegar