TK Meats
Spicy Lamb Tacos
With Iceberg Lettuce, Guacamole And Salsa.
Ingredients:
500 grams (1 pound) ground lamb
½ yellow onion, finely diced
1 clove garlic, crushed
1 tablespoon ground red chili
¼ teaspoon red chili flakes
½ teaspoon paprika
1½ teaspoons ground cumin
¼ teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
400 gram (14 ounce) can chopped tomatoes
1 cup chopped cilantro leaves & stalks
2 tablespoons extra virgin olive oil
½ Iceberg lettuce, shredded
12 soft taco shells
Method:
Heat a pan over medium low heat and add the onions, garlic and olive oil. As the onions sauté, add the chilies, paprika, oregano, cumin, salt and pepper. Increase the heat, add the ground lamb and allow it to colour for five minutes. Add the canned tomatoes, reduce the heat and allow the meat to simmer for five minutes. Taste and adjust seasoning if required.
Guacamole and Tomato salsa
Ingredients:
Guacamole
5 ozs red onions (medium)
¾ cup red wine vinegar
½ tsp white sugar
½ tsp salt
3 whole cloves
5 black peppercorns
¼ tsp fennel seeds
¼ fresh red chili (or ¼ tsp chili flakes)
Tomato salsa
500 grams (1 pound) tomatoes
½ yellow onion
2 jalapeño peppers (deseeded)
1 clove garlic
½ cup cilantro
¼ cup lime juice
½ teaspoon salt
Method:
Guacamole
Mash the chili and red onion to make a paste. Finely chop the bell pepper, tomatoes and cilantro. In a bowl, mash the avocado and add the chopped ingredients using a fork. Zest the limes into the mix and then squeeze their juice into the guacamole. Add salt and pepper to taste.
Tomato salsa
Broil the tomatoes on both sides until they have black blisters on their skins (about 10 minutes). In a food processor pulse the onions, lime juice, cilantro and jalapeños. Add the tomatoes and chop to your desired consistency. Season.