Indian-Spiced Oven-Cooked Pulled Lamb Sandwiches

seriouseats.com

Darwin

3 tablespoons dark brown sugar (40g), plus more to taste

1 tablespoon (6g) kosher salt, plus more to taste

2 teaspoons garam masala

1 ½ teaspoons paprika

1 ½ teaspoons ground turmeric

½ teaspoon ground ginger

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon ground cumin

Large pinch cayenne pepper

3 ½ pounds boneless lamb shoulder

¼ 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)

subheading: 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

½ teaspoon ground mustard seeds or dry mustard powder

Kosher salt and freshly ground black pepper

8 potato buns

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