Spicy Kenyan Lamb Tagine Tacos
A fusion of traditional African and Mexican flavors, this lamb tagine is served in a crispy taco shell with a side of fresh cilantro and lime.
Ingredients
- ●1 1/2 pounds, cut into 1 1/2-inch cubes lamb
- ●2 tablespoons, chopped piquant
- ●2 tablespoons, chopped kenyan
- ●2 cups, chopped tagine
- ●1 large, chopped onion
- ●3 cloves, minced garlic
- ●1 teaspoon cumin
- ●1 teaspoon coriander
- ●1/2 teaspoon cayenne pepper
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
- ●8-10 corn tortillas tortillas
- ●for topping avocado or sour cream
- ●for garnish cilantro
Instructions
- 1
Heat a large skillet over medium-high heat.
- 2
Add the lamb cubes and cook until browned on all sides, about 5 minutes.
- 3
Remove the lamb from the skillet and set aside.
- 4
Add the piquant, kenyan, tagine, onion, and garlic to the skillet and cook until the vegetables are softened, about 5 minutes.
- 5
Add the cumin, coriander, cayenne pepper, salt, and black pepper to the skillet and cook for 1 minute.
- 6
Add the lamb back to the skillet and stir to combine with the spice mixture.
- 7
Reduce heat to low and simmer, covered, until the lamb is tender, about 20-25 minutes.
- 8
Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- 9
Assemble the tacos by placing a few pieces of the lamb mixture onto a tortilla and topping with avocado or sour cream, cilantro, and any other desired toppings.
- 10
Serve immediately and enjoy!