Foryoueats: Indian-Spiced Oven-Cooked Pulled Lamb Sandwiches Recipe

Ingredients

• 3 tablespoons dark brown sugar (40g), plus more to taste
• 1 tablespoon (6g) kosher salt, plus more to taste
• 2 teaspoons garam masala
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons ground turmeric
• 1/2 teaspoon ground ginger
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• Large pinch cayenne pepper
• 3 1/2 pounds boneless lamb shoulder
• 1/4 cup ketchup (60ml)
• 3 tablespoons tomato paste (45ml)
• 1 tablespoon Worcestershire sauce (15ml)
• 1 tablespoon Dijon mustard (15ml)
• 1 tablespoon molasses (15ml)
• 1 tablespoon cider vinegar (15ml), plus more to taste
• 2 teaspoons good quality liquid smoke (10ml), such as Wright's or Colgin, plus more to taste
• 2 teaspoons hot sauce (10ml), such as Tabasco
• 1 teaspoon Asian fish sauce (5ml)
• 3 tablespoons vegetable oil or other neutral oil
• 1 medium yellow onion, diced
• 1 cup homemade chicken stock or low-sodium store-bought broth (240ml)
• For the Slaw:
• 8 ounces (225g) shredded green cabbage (about a quarter of a cored 3-pound cabbage)
• 1 medium (4-ounce; 110g) carrot, grated on a box grater
• Small handful flat-leaf parsley leaves
• 3 tablespoons cider vinegar (45ml)
• 3 tablespoons mayonnaise (45ml)
• 1 tablespoon caraways seeds
• 1/2 teaspoon ground mustard seeds or dry mustard powder
• Kosher salt and freshly ground black pepper
• 8 potato buns