These tacos were inspired by lahmacun, a lovely Turkish Pizza we had recently. The spiced lamb mixed so well with the fresh vegetables that we couldn’t wait to try and see if it would work as tacos. It totally does! A perfect gluten-free option, full of flavour and with a special touch of our beloved pickled jalapenos. We will be making these ones a lot! 

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Spiced Lamb Tacos

-250g minced lamb

-⅓ cup red onion, finely diced

-⅓ cup red or yellow pepper, finely diced

-¼ parsley, finely chopped

-2 garlic cloves

-2 tbsp tomato paste

-1 tsp dried oregano

-½ tsp dried mint

-1 tsp ground cumin

-½ tsp red pepper flakes

-1 tsp smoked paprika

-½ tsp salt

-½ tsp black pepper

-1 tbsp olive oil

1 In a bowl, mix all the ingredients, except the olive oil, and work the mixture with your hands or with the help of a fork. Make sure all the ingredients are evenly distributed.

2 Use a medium-sized pan set to medium heat, add the oil and once hot, cook the lamb mixture until it starts to brown on the edges. Taste and adjust seasoning if needed. Keep warm


To Serve

-8 to 10 corn tortillas

-garlic sauce

-pickled jalapenos, sliced

-thinly-sliced cucumber

-tomatoes

-radishes

-fresh coriander

-any hot salsa, we used this easy avocado salsa. 

1 Warm the corn tortillas and keep them like that wrapped in a tea towel or use one of our lovely tortilla warmers 

2 Add spiced lamb and top with cucumber, tomatoes, coriander, radish and plenty of pickled jalapenos. Add garlic sauce or any other hot sauce you like. Enjoy!


Notes

  • This recipe can easily be doubled.
  • You can use minced beef too.

 

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