Tacos with Lamb – Indian Tacos

Mix cayenne pepper, white salt, paprika, pepper, thyme and cumin together in a small baking bowl. Place the lamb in another baking dish form, dust with a tiny bit of herb mixture and massage thoroughly with your hands.

Heat the vegetable oil in a large frying pan until very hot. Pour in the onions and a little of the herb mixture and sauté over medium heat for 5 minutes. Add butter or oil and heat until hot. Add lamb to skillet and brown for about 10 min on all sides, stirring occasionally. Add Anaheim peppers, chilies, garlic, poblano chilies and remaining herb mixture and stir fry for 2 min. Sprinkle in the flour and stir-fry for another 3 min. Slowly pour in the chicken stock, stir well and allow to bubble up. Reduce the heat and gently simmer the ragout for 15 min until the flavors have released and the sauce is thickened.

Fry the Indian bread in oil and drain on kitchen roll. Place the bread in portions on plates. Spread evenly over the lamb and garnish with green leaf lettuce cut into strips, chopped tomatoes, grated cheese and salsa.

Southwest favorite. A favorite among skiers at Sunrise Resort on the White Mountain Apache Reservation in northern Arizona is the Apache

Taco with toasted bread, chili con carne, lettuce

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