Pan Fried Marinated Lamb Fajitas
Ingredients
- 750 g lamb neck fillets
- 3 peppers (assorted colours)
- 1 large onion
- 150 g mushrooms
- 8 large tortillas
- bunch fresh coriander (cilantro)
Mexican marinade
- 4 tbsp soy sauce
- 2 tsp chili powder
- 2 tsp ground cumin
- 1 tbsp paprika
- 1 tbsp oregano
- 3 tbsp lime juice
- 2 cloves garlic chopped
- 8 tbsp fresh coriander (cilantro)
- 4 tbsp olive oil
- 1 tsp chipotle paste
- 2 tsp sugar
Salsa
- 1/2 large onion chopped
- 10-12 baby tomatoes chopped
- bunch fresh coriander (cilantro) chopped
Crème fraîche and cucumber dip
- 100 g crème fraîche
- 1/4 cucumber finely diced
- squeeze lime juice
Instructions
Mexican marinade
- Place all of the ingredients into a food processor and blitz.
- Marinate the lamb in all but 2 tbsp of the mixture, cover and refrigerate for at least 2 hours but preferably overnight.
- Slice the peppers, onion and mushrooms ready for stir frying.
Salsa
- Meanwhile make the salsa. Mix the ingredients together.
Crème fraîche and cucumber dip
- Mix the ingredients together and season with salt and pepper.
Cook the fajita filling
- Remove the lamb from the fridge and pan fry for 6-8 minutes on a medium to high heat. Check the meat is cooked to your liking (if a little pink then add back to the pan) and rest for 10 minutes, wrapping it in foil to keep warm.
- Meanwhile add the vegetables to a wok with a little oil. Pour over the remaining marinade and stir fry for 5-6 minutes or until soft.
- Heat the tortillas to the packet instructions.
- Lay the cooked vegetables in a large serving dish and place the lamb in a line on top. Spoon on the cooking liquid and sprinkle with coriander leaves. Serve with guacamole and refried beans.