Lamb Tacos

🕑 70 minutes (active time) 🍴 Serves 4

Lamb Tacos with Think Tomato

Ingredients

For the lamb

• 1 jar Think Tomato Winter Edition (launching mid-November)

• 500 g lamb neck or shoulder

• 1 tsp ground cumin

• Salt and pepper

• 1 red chili pepper

• 1 tbsp taco seasoning

• Olive oil

For the pickled red onion

(You can also use ready-made pickled red onions)

• 1 red onion, thinly sliced

• 60 ml white vinegar

• 60 ml warm water

• 1 tbsp sugar

• 1 tsp salt

For the garlic sauce

• 120 ml Greek yoghurt

• 2 cloves garlic, finely chopped

• Juice of 1 lime

• Salt and pepper

Toppings

• Fresh coriander leaves

• Jalapeño peppers, thinly sliced

• Lime wedges

For the tacos

• 8–12 small tortillas, depending on size

Instructions

1. Rub the lamb with salt, pepper and cumin and let marinate for at least 15 minutes.

2. Meanwhile, prepare the pickled red onion: mix the vinegar, warm water, sugar and salt in a bowl. Add the sliced red onion and let pickle for at least 15 minutes.

3. Make the garlic sauce by mixing the Greek yoghurt, garlic, lime juice, salt and pepper. Set aside.

4. Heat a little olive oil in a pan over medium-high heat.

5. Sear the marinated lamb briefly on all sides.

6. Finely chop the chili pepper and add it to the lamb.

7. Add the Think Tomato sauce to the pan and stir well.

8. Lower the heat, cover the pan and let the lamb simmer gently in the Think Tomato sauce for at least 60 minutes, until the meat is tender and the sauce has thickened.

9. Warm the tortillas in a dry pan for about 2 minutes per side.

10. Assemble the tacos: place a spoonful of lamb with tomato sauce on a warm tortilla, top with pickled red onion, coriander, jalapeño and a drizzle of garlic sauce.

11. Serve with lime wedges on the side.

Enjoy!