- 1 pound ground lamb
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 2 tablespoons tamarind paste
- 1 tablespoon chopped cilantro
- 4 Persian cucumbers
- Kosher salt
- 1/4 cup crema
- 1 tablespoon chipotles en adobo
- 2 tablespoons lime juice (from about 1 lime)
- 1 cup toasted cashews
- 2 tablespoons chopped cilantro
- 1/2 teaspoon salt
- 1 tablespoon agave
- 8 (6-inch) corn tortillas
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.
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.
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.