Spiced lamb tacos & apricot salsa

Set a large lidded flameproof casserole dish over a high heat and add 1 tbsp oil. Season the lamb with salt, then sear on all sides for 8-10 minutes until golden. Transfer to a plate, then preheat the oven to 160ºC, gas mark 3.

In the same casserole, add the onions, garlic bulb, bay leaves, chilli flakes, cumin seeds, coriander seeds and a good pinch of salt; reduce the heat to medium-low and cook for 15 minutes until everything has softened and is starting to take on a little colour. Add the tomato paste and cook for 3-4 minutes until it starts to darken. Add the lager and deglaze, scraping up any sticky bits from the bottom of the pan. Return the lamb to the dish, then add the hot stock. Top up with a little water to ensure that the lamb is mostly submerged, if needed. Cover and cook in the oven for 3½-4 hours, until the lamb shreds easily with a fork. Lift the meat out of the pan and strain the braising liquid through a fine sieve over a bowl, discarding the onion and spice base and reserving the braising liquid.

While the meat cooks, put all the salsa ingredients in a mixing bowl, stir well and season, then set aside. Put the shredded cabbage in a separate bowl with the juice of 1 lime and a good pinch of salt.

Put the braising liquid in a separate pan and reduce by about ¾ on a high heat for about 25 minutes until thick and glossy, stirring every now and then to ensure the bottom doesn’t catch. Add the pickle brine and season if needed. Shred the lamb and stir through about ½ of the braising liquid, warming through if needed. Serve with warmed taco wraps, the salsa, pickled jalapeños and shredded cabbage, plus wedges of lime to squeeze over. The rest of the liquid can be used as the base for a soup, or you can dip the taco wraps in it before filling.