Masala Lamb Sloppy Joe Tacos
Warm summer days and cool summer nights are the perfect season to enjoy this flavor packed Masala Lamb Sloppy Joe Tacos. Ground lamb is cooked down with our Masala Paste, a pilsner style beer and some aromatics to create a luscious filling and then topped with some cucumber yogurt and delicious fresh mango slaw.
Recipe and photos by Chef Douglas Katz
16 soft corn tortillas, warmed on stove top or in the oven immediately before serving
1 pound ground lamb
2 tsp kosher salt or to taste
black pepper, freshly ground to taste
3 tbs olive oil
1 large yellow onion
1/4 cup PUR Spices Masala Paste
1 cup pilsner style beer
half lemon (juice), freshly squeezed
2 tbs butter, unsalted
1 cup Greek yoghurt
1 cup English or garden cucumber, peeled, seeded and diced
kosher salt to taste
1 mango, peeled, cut from seed or core, diced
2 scallions, cleaned well, stem end removed, thinly sliced (white and green)
1 tbs mint, chopped
1 tbs honey 1/2 lemon (juice), freshly squeezed
2 tbs extra virgin olive oil
Preheat the oven to 325 degrees.
In an ovenproof, heavy medium size Dutch oven or braiser pot, heat 3 tbs ghee or olive oil over medium high heat.
Gently mix the lamb with the kosher salt and pepper to taste.
Add the lamb to the pan and allow to cook without stirring for 5-7 minutes, until seared.
Turn the meat, add the onions and continue cooking for 4-5 minutes without stirring.
Sprinkle the onions with 1/2 tsp kosher salt or to taste.
Continue cooking for 1 minute.
Add the PUR Spices Masala Paste, stir to combine and allow to cook, stirring and scraping occasionally, about 3-4 minutes.
Add the beer and allow to simmer for 10 minutes.
Add the lemon juice, and butter, stir and remove from heat and cover to keep warm.
While the lamb rests, wrap the tortillas in foil and warm in the oven as you prepare the yoghurt and mango salsa.
In a small bowl, combine the yoghurt, cucumber, kosher salt and extra virgin olive oil. Taste for seasoning.
In another small bowl, combine the mango, scallions, mint, honey, lemon juice and extra virgin olive oil. Taste for seasoning.
Serve the lamb tacos garnished with the yoghurt and the mango salsa.