Spiced lamb tacos

I was craving 2 things last night: lamb and tacos. Lamb prepared with Persian spices and Mexican style tacos with grilled corn tortillas to be exact. So I decided to kill 2 lambs with 1 stone--(excuse the bad humor, but I just had to).
I made spiced lamb tacos and they turned out D-licious. I wanted to add Persian flair to a traditional Mexican style taco. Instead of sour cream, I used Greek yogurt mixed with herbs. The spices I used for the lamb taco meat are somewhat traditional to Persian kabobs. And the finishing touch of the radish and extra lime squeeze is synonymous to all Persian foods.
I (we, my husband was lucky to be home for dinner last night ;) ), ate them before I took pictures so you'll have to use your vivid imagination on this one!
I was lucky enough to find USDA choice ground lamb from cedar farms- extra lean! Not that New Zealand lamb is bad, but it's just a little more appealing when I know what farm the meat I'm eating is coming from.

For about 1 pound of ground lamb use about 1/2-1/3 teaspoon for the following spices:
cumin, powdered ginger, paprika, chili flakes, garlic powder, sumac, dried mint, dried oregano and S/P to taste.
Add1/4 of an onion, grated and use your CLEAN hands to mix it all together. Put the spiced lamb aside and prepare your pico and "sour cream" toppings and garnishes.
Pico:
2 ripe tomatoes, diced
1/4 onion, diced
1/2 a Serrano chile seeded, diced
A small handful cilantro leaves, torn with your fingers or just run your knife through
Juice of 1/2 a lime
Mix it all and set aside.

"Sour cream" topping:
6 oz. Plain, Greek style yogurt
Handful of chopped cilantro
Tablespoon of crushed dried mint
1 garlic clove, minced
1/2 lime, juiced
S/p to taste
Mix it all and set aside

Garnish:
3 radishes, shaved super thin with a mandolin ( or your killer knife skillz)

this is a boom, boom, and boom process so it's important you have everything prepared and ready to go!

Sauté and thoroughly cook the spiced ground lamb in a tablespoon of oil.
Meanwhile, prepare your corn tortillas by lightly grilling them on a hot cast iron pan. Turning once on each side to lightly toast/ char.

While your tortillas are hot assemble your tacos by layering as follows:
a little bit of the lamb
A spoonful of the pico
A blop of the "sour cream"
and, top it with the super thin radishes
Squeeze a lime for extra tartness and love it!

One thing Persians and Mexicans have in common is we squeeze lime on everything! I only know this because while I was working at the Biltmore Resort, I noticed some of the Mexican employees with their own stash of limes they'd bring with them during lunch in the cafeteria--it really brought a smile to my face because it reminded me of my love affair with limes.
So don't be shy with adding a little tartness to your food.


- Posted using BlogPress from my iPad

Coconut Curried Chicken

I have to say this whole week I've been inspired by my neighbors.  

long story short:

Since the weather is starting to warm up, it has made me want to jog/mommy power walk my body back into a "hot mama-beach body babe." [don't laugh...okay, laugh]

I run with Rumi in his stroller around our neighborhood and I swear to God, my neighborhood is a "little United Nations" represented by Vietnam, China, Turkey, Thailand, Ghana, Germany, India, Mexico and Pakistan (and yes, we have our token Arizonians who keep to themselves and avoid all possible eye contact)...

Anyway, it doesn't help when I start around 5 pm while everyone is prepping dinner and all I can do is take in all the aromas--the curry, grilled meats marinated in gingered soy sauce and lime juice, vegetable stews, wok fried vegetables --only to be starving at the end of my workout, yet inspired to cook beyond my comfort.  

So today for lunch I cooked with coconut milk.  At first I was a little hesitant.  I was afraid I'd make some sort of concoction that would only taste like sun tan oil. I even had worst case scenario in my head: having to juggle holding Rumi and sobbing over a failed attempt all while making Pb&J as back up.

But it didn't taste like sun tan oil! It tasted the way I imagined it would.  It turned into a creamy, spicy, brothy stew of chicken simmered in coconut milk with spices and vegetables.

Here's the recipe that I made up (always feel free to make up your own):

(1) Tbsp. veg. oil

(2) skinless, boneless chicken breasts-cut into almost bite sized cubes

(1) onion, diced

(2) carrots, cut into thick coins

(1) celery stick, chopped

(2) cloves garlic, sliced thin

(1) Tbsp. ginger, minced

(1) Tsp. turmeric

(1) Tsp. cumin

(1) Tsp. sambal

(1) can unsweetened coconut milk

(1) cup frozen peas

Cilantro for garnish

S/P to taste

In a medium sized dutch oven, or heavy-bottom pot, saute the onions, carrots, and celery with the oil on medium-high for 3 minutes s/p to taste. Add the garlic, ginger and spices and stir for a minute. Then add the chicken and saute for 10 minutes add more s/p to taste. Stir in the sambal and pour in the coconut milk. Reduce heat to medium, cover and simmer for 30 minutes.  Ten minutes before serving, uncover and add the frozen peas.

Serve over steamed jasmine or basmati rice and garnish with cilantro.

I hope you're inspired to cook something simple, yet exotic this week. If your neighbors aren't as cool as mine, then just spin a globe and cook the food from the country your finger lands on! :)

coconut curried chicken