Ingredients
Marinated Lamb
- 2 pounds lamb stew meat
- 1 teaspoon paprika
- 1 teaspoon cumin
- 2 teaspoons oregano
- 1 clove garlic, crushed and minced
- 1 tablespoon lemon juice
- 3 tablespoons yogurt
- 1 teaspoon red pepper
- 1 teaspoon salt
Chermoula
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon fermented lemon rind, rinsed and minced
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1/4 tsp cayenne
- 1/4 cup olive oil
- 3 tablespoons lemon juice
Tacos
- Lettuce
- Cucumbers
- Feta
- Tortillas
Instructions
- Start preparing this recipe the evening before you plan to serve it.
- Pat the lamb dry with a paper towel, and cut it into bite-sized pieces.
- Whisk together the marinade ingredients, and add the lamb and marinade to a bowl. Toss to coat the lamb in the marinade evenly.
- Cover the bowl and marinate in the fridge overnight.
- Prepare the chermoula by mixing all the listed chermoula ingredients.
- Heat a large skillet over medium.
- Add the marinated lamb to the skillet and sear on all sides. (You will need to drain off some liquid and fat)
- While the lamb cooks, warm the tortillas and prepare the lettuce, cucumbers, and feta.
- Add some lettuce, seared lamb, cucumbers, and crumbled feta cheese to a tortilla and spoon some chermoula over the taco.
