Harissa-spiced lamb tacos

• porsi: SERVES 4

Bahan-bahan

• 2 tbsp rapeseed oil

• 1 onion, finely chopped

• 1 tsp ground coriander

• 450g British lean lamb mince

• 4 tbsp rose harissa

• 100g sultanas

• 8 taco shells

• 80g feta

• 1 small avocado, sliced

• 4 little gem lettuces, roughly chopped

TO SERVE (OPTIONAL)

• Sliced green chilli

Petunjuk

1 Heat the oven to 220° C/ 200° C fan/ gas 7. In a large frying pan, heat 1 tbsp of the oil over a medium heat. Add the onion and fry for 5 minutes until starting to soften. Add the ground coriander and fry for a few minutes, then stir in the lamb mince.

2 Turn up the heat and fry the mince, stirring regularly, until browned and beginning to crisp (about 5 minutes). Stir in the harissa and sultanas. Cook for another 5 minutes until the mince has cooked through, then taste and season.

3 Divide the mixture among the taco shells and arrange them carefully on a baking sheet lined with non-stick baking paper. Crumble over the feta, then bake for 10 minutes.

4 Meanwhile, mix together the avocado and lettuce in a bowl, drizzle with the rest of the rapeseed oil and season to taste (see tip). Serve the tacos straight from the oven, scattered with chilli (if you like a bit of heat), with the salad on the side.

Catatan

Cook the meat 24 hours ahead, keep covered in the fridge and reheat in the microwave or a pan until piping hot. Next time Serve the filling in flatbreads with yogurt and a squeeze of lemon. You can also stir in some cooked rice or beans to stretch the filling. This would also taste great made with beef mince. If you have a lemon to hand, squeeze half over the salad with a drizzle of oil (step 4).