Fuss-Free Lamb Fajitas
- Serves:
- 4
- Preparation time:
- 10
- Cooking time:
- 10 mins
Ingredients
- 4 New Zealand Lamb leg steaks, thawed if frozen
- 1 tsp mild chilli powder
- 1 tsp ground cumin
- 1 tbsp freeze-dried coriander leaf or 2 tbsp finely chopped fresh coriander
- 3 tbsp oil
- 1 red onion, peeled
- 1 red pepper
- 1 yellow pepper
- 1 clove garlic, peeled and crushed or 1 tsp garlic purée
- 2 tsp lemon juice
- warmed flour tortillas, guacamole, soured cream and tomato salsa, to serve
Method
1. Cut the lamb into thin strips and mix with the chilli, cumin, coriander and 1 tbsp oil. Cover with cling film and leave for 10 minutes. Cut the onion in half and then each piece into 8 wedges. Cut the peppers in half and throw away the seeds and core. Cut peppers into strips.
2. Heat the remaining 2 tbsp oil in a large frying pan and fry the onion, peppers and garlic over a medium heat for 5 minutes until softened and beginning to brown. Tip onto a clean plate and return the pan to the heat.
3. Add the lamb to the pan and fry over a high heat for about 3 minutes until well browned, stirring every now and then. Return vegetables to the pan and add a few splashes of lemon juice.
4. Cook for 1-2 minutes until really hot. Serve piled onto flour tortillas with loads of guacamole, soured cream and salsa sauce.
Tips and hints
- Don't turn meat too frequently as it cooks because you want it to get nicely browned on each side
