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Harissa Lamb Tacos With Cucumber Dip

Serves
4
Preparation Time
15 mins
Cooking Time
25 mins
Calories Per Serving
225
Category
Lunch, Main

Ingredients

1 tbsp olive oil
1 large onion, finely chopped
3 tbsp harissa paste
400g (13oz) lamb mince
1 medium parsnip, grated
227g tin chopped tomatoes
8 taco shells, warmed in the oven
2 little gem lettuces, shredded
150g (5oz) cherry tomatoes, quartered
40g (1 1/2oz) pitted green olives, roughly chopped (optional)
125g (4oz) grated Cheddar (optional)

For the cucumber dip

1/2 cucumber, deseeded and coarsely grated
1 garlic clove, crushed
250g (8oz) fat-free Greek yogurt
½ lemon or lime, juiced

Harissa-lamb.jpg

Method

  • Heat the oil in a large frying pan. Add the onion and fry gently for 5 minutes. Stir through the harissa paste and continue to fry for 1 minute, then add the lamb mince and parsnip. Increase the heat and cook until the meat is browned. Stir in the tomatoes and 300ml (1/2 pint) water; season well. Bring to a simmer and cook for 20 minutes.
  • Meanwhile, for the cucumber dip, combine all the ingredients in a bowl with a little seasoning. Set aside.
  • Spoon the mince into the warm taco shells along with the lettuce and cherry tomatoes. Serve with the cucumber dip and olives and cheese, if you like.