Curry lamb tacos topped with charcoal yogurt
Prep
20 min
Total
2 hours 20 min
Serves
6
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Ingredients
2 tbsp
olive oil
4
(finely chopped) shallots
3 tbsp
grated and peeled fresh ginger
6 cloves
minced garlic
coarse salt
One 3 inch
cinnamon stick
2 1/4 tsp
cumin seeds
1 1/2 tsp
crushed coriander seeds
3/4 tsp
ground tumeric
2
crushed cardamom pods
2 pounds
cut into 1-inch pieces lamb shoulder
12
(cut in quarters) baby potatoes
2 litres
chicken broth
1 cup
pickled red onion
1 bunch
fresh mint
1 cup
fresh yogurt
12-18
taco shells
salt and pepper
Instructions
In a medium sauce pot. Heat oil to medium heat and sweat off garlic, shallots, ginger, spices and aromatics. After onions become translucent add lamb. Season with salt and pepper, deglaze with chicken stock. Braise for 90 minutes. Add potatoes and simmer for another 30 min.
Place a small portion on taco shell and garnish with yogurt, pickled onion and mint