Curried Lamb Tacos with Creamy Cucumbers

South Asian flavors lead to a comforting spiced lamb stew that is delicious served over rice but I prefer it with warm tortillas.

DINNERs ・ WORDS BY AMY FAIRE

Curried Lamb Tacos with Creamy Cucumbers

SCREEN LOCK PRINT RECIPE

INGREDIENTS

Cucumber Salsa

Cucumber - peeled, seeded and finely sliced

Sour Cream or Crema Fresca - 4 oz

Lime Juice - ¼ juice from one lime

Cumin - ½ tsp

Sea Salt - ¼ tsp

For the meat

Garam Masala - 2 tbsp

Ground Coriander - 1 tbsp

Paprika - 1 tbsp

Ground Cloves - ½ tsp

Ground Turmeric - ½ tsp

Kosher Salt - ½ tsp

Ghee - 1 tbsp

White Onion - 1 medium onion finely chopped

Fresh Ginger - 4 tbsp finely chopped

Garlic - 4 cloves, minced

Bay Leaves - two leaves

Cumin Seeds - 2 tsp

Tomato Paste - 1 xx oz. can

Ground Lamb - 2 lbs

Lime Juice - ¾ juice from one lime

Fresh Cilantro - finely chopped

Warmed Tortillas - corn or flour

PREPARATION

1. Peel your cucumber, trim the ends and cut it in half lengthwise. Remove the seeds by scraping each half with a spoon. Cut the seeded halves lengthwise again so that you have four spears then slice them thinly.

2. Cut a lime in half and then in quarters.

3. Place 4 ounces of sour cream in a measuring cup, squeeze in the juice from one quarter of lime. Add the cumin and salt. Stir and set aside.

4. Measure the garam masala, coriander, paprika, cloves, turmeric and salt into a small dish.

5. Heat the ghee in a non-reactive pan at medium heat. Add the onion and sauté until well caramelized and slightly browned.

6. Add the ginger, garlic, bay leaves and cumin seeds to the pan. Sauté for 2 minutes.

7. Add the spices from step 4 to the pan. Sauté for 2 minutes.

8. Add the tomato paste to the pan and work it into your spices to form a paste.

9. Add the lamb and continue on medium heat while you break up the meat and incorporate it into your tomato and spice mixture.

10. When the lamb is cooked through, lower the heat. Squeeze the juice of your remaining 3 lime quarters into the pan and mix well. Cover the pan and allow it to simmer for ten minutes.

11. Toss your crema mixture with your sliced cucumbers and place them in a serving bowl.

12. Finely chop your desired amount of cilantro and warm your tortillas.

13. Serve the lamb on top of tortillas, and garnish with cucumber salsa and cilantro.

Recipe Notes, Tips and Substitutions

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