Past Recipes
Curried Lamb Tacos

Curried Lamb Tacos with Cabbage Slaw and Cilantro-Lime Yogurt

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Recipe Details


We think the earthy, smoky, and slightly spicy wonders of vindaloo curry paste are the perfect aromatic complement to these meaty tacos. Ground beef and lamb are browned with garlic, onion, and curry paste, then piled into soft flour tortillas along with a crunchy cabbage slaw. Creamy cilantro-lime yogurt rounds out this masterful mashup.


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Suzanne

By Chef Suzanne

Nutritional info

  • Calories 830
  • Protein 43g
  • Total Carb 67g
  • Total Fat 44g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • lime
  • cilantro
    1/8 ounce
  • red onion
    red onion
  • garlic
    1 clove
  • ground beef and lamb
    10 ounces
    ground beef and lamb
  • honey
    1/2 ounce
  • shredded green cabbage
    1/2 cup
    shredded green cabbage
  • nonfat Greek yogurt
    1 container
    nonfat Greek yogurt
  • shredded red cabbage
    1/2 cup
    shredded red cabbage
  • flour tortillas
    flour tortillas
  • vindaloo curry paste
    1 tablespoon
    vindaloo curry paste

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 10" medium pan
  • aluminum foil

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Halve lime. Roughly chop cilantro leaves, discarding stems. Peel onion, halve, and thinly slice. Mince garlic. Pat beef and lamb dry with paper towel.

  2. Make cabbage slaw

    Make cabbage slaw

    In a medium bowl, whisk together ½ packet honey, juice of ½ lime, and ½ tablespoon canola oil. Season with ⅛ teaspoon salt and pepper as desired. Add slaw mix and up to ¼ cup onion to bowl with dressing. Toss to coat, then set aside until ready to serve. Discard remaining honey, or use to sweeten a cup of tea.

  3. Make cilantro-lime yogurt

    Make cilantro-lime yogurt

    In a small bowl, stir together Greek yogurt, cilantro, half of garlic, juice of remaining lime, ¼ teaspoon salt, and pepper as desired to combine, then set aside until ready to serve.

  4. Toast tortillas

    Toast tortillas

    Heat a medium pan over medium-high heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add tortillas in a single layer, working in batches as needed. Toast until warmed through, about 30 seconds per side. Stack tortillas and wrap in foil to keep warm until ready to serve, reserving pan for the next step.

  5. Cook beef and lamb

    Cook beef and lamb

    Return pan from tortillas to medium-high heat with 1 tablespoon canola oil. When oil is shimmering, add remaining onion and cook, stirring occasionally, until very soft, about 5 minutes. Stir in remaining garlic and cook until fragrant, 1-2 minutes. Add curry paste and beef and lamb and cook, breaking up meat, until browned, about 5 minutes more. Season with ¼ teaspoon salt, then remove pan from heat.

  6. Plate curried lamb tacos

    Plate curried lamb tacos

    Transfer toasted tortillas to serving plates. Using a slotted spoon, divide curried lamb among tortillas. Drizzle over cilantro-lime yogurt and top with a handful of cabbage slaw, serving any remainder alongside. Dig in!

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