Tacos/

Ground Lamb Tacos, Arabes Style

Servings: 12tacos
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Ingredients

  • 3/4cup Greek yogurt
  • 1 to 2 tablespoons Mexican hot sauce (like Tamazula or Valentina)
  • 1pound ground lamb
  • About 1/4teaspoon each ground coriander, cinnamon (preferably Mexican canela), black pepper and cumin
  • 2tablespoons vegetable or olive oil
  • 1medium white onion, sliced 1/4-inch thick, plus a little chopped for garnish
  • Salt
  • 12ounces shredded melting cheese, like Colby, mild cheddar or Monterey Jack
  • 12 warm corn tortillas
  • A smallhandful of chopped cilantro, for garnish

Instructions

In a mixing bowl, combine the Greek yogurt and Mexican hot sauce. In another bowl, mix the lamb with the spices.

Heat the oil in a large (12-inch) non-stick skillet over medium heat, add sliced onions and cook until golden brown and soft, about 7 minutes.  With a slotted spoon, remove the onions from the skillet, leaving behind as much oil as possible. Add the ground lamb to the skillet, using a spatula to break up the meat and spread it over the entire surface of the skillet to ensure even browning.  Cook, stirring occasionally, until meat is browned, 4 to 5 minutes. Scoop the onions back into the skillet and stir to combine. Taste and season with salt, usually about a teaspoon.

In another large (12-inch) non-stick skillet (or the same skillet washed and dried) over medium heat, spread ¼ cup of the cheese in a 4-inch round.   When the cheese has melted, about 15 to 20 seconds, place a tortilla on top. When you see the cheese has browned and is crisp underneath, use a spatula to scoop up the cheese and tortilla from the skillet and flip it over onto a plate so that the cheese is now on the top.  (As you get more comfortable you can make 2 or 3 tacos at a time.) Top the cheese with a portion of the lamb mixture, yogurt sauce, chopped onions and cilantro. Serve immediately.

Comments

  1. Love your recipes, books, videos, and tv show.

    Please make it possible to print the recipes from this site without showing the picture from the video. Thanks!

  2. We loved these lamb tacos! The spices and sauce were perfect! I used Cholula sauce for the Mexican hot sauce, cheddar cheese for the melting cheese, and chopped, leftover leg of lamb, added cold to the hot, sautéed onions, instead of fresh-cooked, ground lamb. Didn’t have any Cilantro, and though I would have liked it, it was excellent without it. Thanks for this great recipe!

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