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Ground Lamb Tacos with Cashews, Cucumber and Crema
Top Chef - Season 17
Bravo
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Cook time:
Prep time:
Servings:
4

I love this recipe so much because it is full of different flavors and textures! Every bite is an adventure of flavor!

Technique tip: Make sure that every bite has a little of each ingredient on it.

Swap option: You can use any kind of ground meat that you like, omit any dairy, use sour cream instead of crema or substitute the corn tortillas for flour.

Ingredients

  • Ground Lamb Tacos

    • 1 pound ground lamb
    • 1 tablespoon cumin
    • 1 tablespoon smoked paprika
    • 2 tablespoons tamarind paste
    • 1 tablespoon chopped cilantro
    • 4 Persian cucumbers
    • Kosher salt
  • Crema

    • 1/4 cup crema
    • 1 tablespoon chipotles en adobo
    • 2 tablespoons lime juice (from about 1 lime)
  • Cashews

    • 1 cup toasted cashews
    • 2 tablespoons chopped cilantro
    • 1/2 teaspoon salt
    • 1 tablespoon agave
  • Assembly

    • 8 (6-inch) corn tortillas

Preparation

For the ground lamb and cucumber:

In a large bowl, combine lamb with all ingredients except the cucumbers and salt, and combine until fully incorporated. In a hot pan with a little oil, add the spiced ground lamb mixture and cook until crispy, 5 to 8 minutes.

Slice cucumbers lengthwise into 4 spears per cucumber. Toss in salt and let sit 5 minutes.

For the crema:

In a small bowl, mix all ingredients together until well-combined and set aside. 

For the cashews:

In a food processor, pulse all of the ingredients together until coarsely chopped.

For assembly: 

In a warm tortilla (which can be heated in the oven or on a gas burner), lay down the ground lamb. Place a cucumber spear on both sides of the lamb filling. On top of the lamb, add the cashews. On top of the cashews, add 1 tablespoon of crema. Enjoy!

Created by TODAY with our sponsor Dawn.

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