Sumary of Mexican street food fusion: Thomasina Miers’ recipe for lamb kebab tacos | The simple fix:
- These succulent lamb tacos are inspired by that Middle Eastern-Mexican culinary fusion.Caramelised ancho lamb kebab tacos with dill yoghurtA rich, rounded, aromatic marinade works well with this fatty cut of lamb;
- pair with a sharp slaw and pile into warm, pliant tortillas.Prep 30 min, plus soakingMarinate 2 hr+Cook 25 minServes 42 large ancho chillies 2 tsp cumin seeds2 tsp coriander seeds3 garlic clovesSalt and pepper400g lamb or mutton neck fillets350g natural yoghurt1 tbsp olive oil1 handful dill, finely chopped, plus extra, to serve2 lemons2 tbsp tahini2 tbsp date syrup or pomegranate molassesTo serveVery finely shredded red cabbage12 flour tortillasTear open the chillies like a book, remove the stems and seeds, then rip each one into a few large, flattish pieces.
- Toast the spices in the same frying pan for a minute or two, until aromatic, then tip into a mortar with two garlic cloves and half a teaspoon of sea salt, and pound to a paste.Slice the lamb fillets lengthways into thinner pieces, then bash out between two sheets of greaseproof paper to tenderise.Drain and finely chop the chillies, then pound to a paste in a mortar (if your mortar is too small for this, transfer to a small blender and blitz instead).
- Stir in four large tablespoons of the yoghurt, season to taste, then rub all over the lamb and leave to marinate for a few hours or, if you have time, put in the fridge overnight.Heat the oven to 240C (220C fan)/475F/gas 9.
- (The lamb would be delicious cooked over fire, too.)Mix the remaining yoghurt with the last garlic clove, which you have judiciously crushed, the dill, juice of half a lemon and tahini, and season to taste.Drizzle all but a teaspoon of the date syrup over the lamb, then drizzle the rest over the cabbage with one to two tablespoons of lemon juice, and toss lightly.