Ingredients per serving


Prepare the Lamb

Finish the Dish

  • Water 0.5 cup
  • Onions, small dice 1.0 cup
  • Vine Ripened Tomato, diced 3.0 cups
  • Serrano peppers, seeded and chopped 2.0 each
  • Cilantro leaves, washed and dried 0.75 cup

To Serve

  • Lime, sliced 1.0 each

Slow cooked and pulled lamb seared on the plancha with tomatoes, onion and cilantro.



  1. Prepare the Lamb

    • Season the lamb with cumin and 1 Tbsp of the Knorr® Caldo de Pollo. Sear the lamb in a roasting pan until brown.
    • Mix the water and the remaining Knorr® Caldo de Pollo together.
    • Deglaze the roasting pan with the Knorr® Caldo mixture and place the lamb into the oven.
    • Braise the lamb, covered for 2 ½ hours at 350 F.
    • Remove lamb and let cool and then shred, reserving cooking liquids.
  2. Finish the Dish

    • On a plancha or griddle, add ½ cup of water and sauté the onion.
    • Stir in shredded lamb.
    • Stir in tomatoes and serrano peppers and cook until softened.
    • Add ¼ cup of reserved braising liquids.
    • Add cilantro and sauté until wilted and lamb is warmed through.
  3. To Serve

    • Serve on a platter with sliced limes.
    • If needed, drizzle additional reserved cooking liquids to cover the lamb mixture.
    Note: Serve with pickled red onions, rice, beans and tortillas.