You might be surprised but lamb is a relatively new ingredient to my kitchen. I never enjoyed it because my family simply never prepared it. The first time I ever ate lamb was several years back. And what I remember about it is that it was a plate of perfectly grilled succulent chops. It was outstanding. After that, I was completely hooked on lamb.
Whenever I purchase lamb at the store I always buy the local organic lamb. It’s not exactly cheap and not all grocery stores carry it. However, I make it a point to support our local farmers and ranchers. Not to mention, I truly believe that organic ingredients taste so much better! I have found that buying the lamb stew meat is one of the least expensive ways to go if I want to add lamb to our plates. Little lamb chops run over well over ten dollars a pound and the stew meat is about half that. So, for everyday occasions, I generally buy the stew meat.
Lamb tomatillo tacos are simple to make and taste wonderful. I like to cook the lamb until it is fork tender and then add it to warm tortillas topped with shredded purple cabbage, sliced jalapenos and a squeeze of lime. Sometimes I serve it with a bit of sour cream or salsa on the side. Enjoy! Tessa
- 1 pound lamb stew meat
- 1 tsp canola oil
- 6 tomatillos (husked, washed and quartered)
- 1 cup chopped onion
- 1 tsp ground cumin
- 1 chicken bouillon cube
- 1/2 cup water
- salt and pepper to taste
- 6 taco sized tortillas
- 2 – 3 cups shredded purple cabbage
- garnish with limes, jalapenos, salsa or sour cream
In a medium sized pot with a lid brown the lamb meat in canola oil until golden. Add tomatillo and onion. Cook until onion is opaque. Add cumin, bouillon cube, water, salt and pepper. Cook covered on low until lamb is tender. Taste and correct your seasonings. Add additional water if necessary. Using a slotted spoon add lamb to warm tortillas. Fill with the shredded purple cabbage and garnish. Makes 6 tacos.