Lamb Tagine Tacos
Get ready to cook
1. Heat a frying pan to medium heat. Add some oil and lamb mince; stir fry for 3-4 mins to brown and cook. Add 300g Mexican Chilli Orange Paste; mix well and cook for 1-2 mins. Remove from heat and set aside.
2. Make dressing by mixing 75g Mexican Chilli Orange Paste with yoghurt and lemon zest.
3. Assemble the tacos by spreading each tortilla with 1 Tbsp dressing. Top with lamb, sliced apricots, almond flakes and chopped parsley. Garnish and serve.
375g Street Food Mexican Chilli Orange Paste
1.5kg Lamb Mince (20%)
20 Mini Tortillas
225g Greek Yoghurt
Grated Zest of 2 Lemons
150g Dried Apricots, Sliced Thinly
150g Toasted Almond Flakes
30g Fresh Parsley, chopped
Optional: Toasted Cumin Seeds to garnish