Cumin Lamb Tacos with Lime Yogurt Crema (Chinese × Mexican)

Method

1. Slice the red onion as thinly as you can and toss it in a bowl with the vinegar, sugar and part of the salt. Set aside for 15 min to make a quick pickle: the onion turns pink and softens.

   Add in this stepRed onion ½Rice vinegar 2 tbspSugar 1 tspSalt ⅛ tsp

2. Cut the lamb against the grain into thin strips 3 mm thick and 5 cm long. Finely chop the garlic and toss it with the lamb, soy sauce and cornstarch.

   Add in this stepBoneless lamb leg 300 gLight soy sauce 2 tspCornstarch 1½ tspGarlic cloves 2

3. Stir half the lime juice and half the chopped coriander into the yogurt to make the crema. Shred the cabbage as finely as possible, rinse in cold water and drain well.

   Add in this stepPlain yogurt 80 gLime ½Fresh coriander (cilantro) 7.5 g

4. Heat a dry pan over medium-high heat and warm the tortillas one at a time, about 30 seconds per side (2 min in total), until they have a few brown spots and bend easily. Wrap them in a clean tea towel to keep warm.

   Add in this stepCorn tortillas (15 cm) 4

   medium-high heat

5. Heat the oil in a 26 cm pan over high heat until it just smokes and spread the lamb in one layer. Leave it for 1 minute, then flip and stir-fry for 3 min in total. In the last 30 seconds add the cumin, chilli flakes and the rest of the salt and toss until fragrant. If cooking in 2 batches, split the oil and spices too.

   Add in this stepNeutral oil 2 tbspGround cumin 2 tspChilli flakes (Chinese-style) 1 tspSalt 0.4 tsp

   high heat

6. Fill each tortilla with cabbage, lamb, drained pickled onion and a spoonful of crema, then scatter over the rest of the coriander. Cut the remaining lime into wedges for squeezing.

   Add in this stepWhite cabbage 80 gFresh coriander (cilantro) 7.5 gLime ½