Curried Lamb Tacos with Cabbage Slaw and Cilantro-Lime Yogurt
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Ingredients & Equipment
What we send
- 1/8 ouncecilantro
- 1red onion
- 1 clovegarlic
- 10 ouncesground beef and lamb
- 1/2 ouncehoney
- 1/2 cupshredded green cabbage
- 1 containernonfat Greek yogurt
- 1/2 cupshredded red cabbage
- 6flour tortillas
- 1 tablespoonvindaloo curry paste
What You’ll Need
- canola oil
- kosher salt
- black pepper
- 10" medium pan
- aluminum foil
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.
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.
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.
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.
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.
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!