Lamb Harissa Tacos
with Spring Onion, Cheese and Potato Wedges
Ready in just half on hour, our lamb harissa tacos are guaranteed to spice up your weeknights in. Sweet and fragrant with a kick of heat, harissa is the perfect partner for the rich taste of lamb. Serve with a side of golden potato wedges for a spec-taco-ular dinner time treat.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Chicken Stock Powder
1
Baby Gem Lettuce
200
Lamb Mince
3.96
Plain Taco Tortillas
(Contains Cereals containing gluten)
1
Garlic Clove
30
Mature Cheddar Cheese
(Contains Milk)
1
Spring Onion
50
Harissa Paste
1
Black Beans
450
Potatoes
Not included in your delivery
150
Water for the Lamb
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.
Heat a frying pan over medium high heat (no oil). When hot, add the lamb mince and cook until browned,5-6 mins. Break the meat up with a wooden spoon as it cooks. Drain off any excess oil.
Meanwhile, trim the spring onion and thinly slice. Grate the cheddar on the coarse side of your grater. Peel and grate the garlic (or use a garlic press). Remove the root from the baby gem, halve lengthways and thinly slice. Drain and rinse the black beans in a colander. Pop half of them in a medium bowl and roughly mash with a fork or potato masher.
Lower the heat to medium and add the harissa paste and garlic to the lamb. Cook, stirring continuously until fragrant, 1 minute. Pour in the water (see ingredients for amount) and chicken stock powder. Stir together and bring up to boil, stirring, and then reduce the heat to low.
Add all of the black beans (both whole and crushed) into the lamb mixture and stir together. TIP: This will help the sauce thicken. Simmer for 7-8 mins, stirring occasionally until thickened. Add a tablespoon of water if it's a bit dry. TIP: The mixture needs to be thick enough to spoon into the tacos without it running out. When the wedges and the lamb are nearly ready pop the tacos into the oven to warm through for 2-3 mins.
When the tacos are warm transfer them to a board. Divide the lamb mixture evenly between each. Top with the lettuce, sprinkle on the cheese and spring onion. Pop onto your plates ready to roll up and eat. Share the wedges equally between each plate. Dig in and enjoy!
