Lamb Tagine Tacos
A Mexican twist on traditional Moroccan lamb tagine, served in tacos with fresh cilantro and lime.
Ingredients
- ●1 pound, cut into 1-inch pieces lambShould be at room temperature before cooking
- ●1 sheet, thawed flakyFrozen puff pastry for taco shells
- ●2 tablespoons egyptianGround cumin for added flavor
- ●4 cloves, minced garlickyFor the taco meat
- ●1 tablespoon tagineSmoked paprika for added depth
- ●2 tablespoons lime juiceFor serving
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a large skillet, cook the lamb over medium-high heat until browned, about 5 minutes.
- 3
Add the cumin, smoked paprika, and garlic to the skillet and cook for 1 minute.
- 4
Transfer the lamb to a large bowl and set aside.
- 5
Roll out the puff pastry on a lightly floured surface to a large rectangle.
- 6
Cut the pastry into 8 equal rectangles.
- 7
Spoon about 1/4 cup of the lamb mixture onto the center of each rectangle.
- 8
Fold the pastry over the filling to form a triangle and press the edges to seal.
- 9
Place the tacos on a baking sheet and brush with egg wash.
- 10
Bake for 15-20 minutes, or until golden brown.
- 11
Serve the tacos hot with lime wedges and cilantro.