1In a bowl, mix the ground lamb with cumin, coriander, chili, and salt until evenly combined.
2In a bowl, mix the ground lamb with cumin, coriander, chili, and salt until evenly combined.
3In a bowl, mix the ground lamb with cumin, coriander, chili, and salt until evenly combined.
4Place a tortilla on a cutting board. Scoop a portion of lamb (about the size of a large golf ball) onto it and gently press it into a thin, even layer, spreading it almost all the way to the edges.
5Place a tortilla on a cutting board. Scoop a portion of lamb (about the size of a large golf ball) onto it and gently press it into a thin, even layer, spreading it almost all the way to the edges.
6Place a tortilla on a cutting board. Scoop a portion of lamb (about the size of a large golf ball) onto it and gently press it into a thin, even layer, spreading it almost all the way to the edges.
7Repeat with remaining tortillas.
8Repeat with remaining tortillas.
9Repeat with remaining tortillas.
10Stack the tortillas meat-side up with square sheets of parchment paper between each one.
11Stack the tortillas meat-side up with square sheets of parchment paper between each one.
12Stack the tortillas meat-side up with square sheets of parchment paper between each one.
13Slide the stack into a zip-top freezer bag, seal, and freeze flat.
14Slide the stack into a zip-top freezer bag, seal, and freeze flat.
15Slide the stack into a zip-top freezer bag, seal, and freeze flat.
16To cook, pull one taco from the freezer and let it thaw for 5–10 minutes while your pan heats.
17To cook, pull one taco from the freezer and let it thaw for 5–10 minutes while your pan heats.
18To cook, pull one taco from the freezer and let it thaw for 5–10 minutes while your pan heats.
19Heat a skillet over medium-high with a little oil.
20Heat a skillet over medium-high with a little oil.
21Heat a skillet over medium-high with a little oil.
22Place the taco meat-side down and cook for about 5 minutes, until deeply golden and cooked through.
23Place the taco meat-side down and cook for about 5 minutes, until deeply golden and cooked through.
24Place the taco meat-side down and cook for about 5 minutes, until deeply golden and cooked through.
25Flip and cook the tortilla side for 1–2 minutes, just until warm and slightly crisp.
26Flip and cook the tortilla side for 1–2 minutes, just until warm and slightly crisp.
27Flip and cook the tortilla side for 1–2 minutes, just until warm and slightly crisp.
28Top with chickpea, cilantro, pickled red onion and Greek yogurt.
29Top with chickpea, cilantro, pickled red onion and Greek yogurt.
30Top with chickpea, cilantro, pickled red onion and Greek yogurt.
31For the sumac marinated onions, toss the sliced red onion, lemon juice, sumac, and a pinch of salt together in a deli container.
32For the sumac marinated onions, toss the sliced red onion, lemon juice, sumac, and a pinch of salt together in a deli container.
33For the sumac marinated onions, toss the sliced red onion, lemon juice, sumac, and a pinch of salt together in a deli container.
Ingredients
1 lb ground lamb
1 lb ground lamb
1 lb ground lamb
1 tsp cumin
1 tsp cumin
1 tsp cumin
1 tsp coriander
1 tsp coriander
1 tsp coriander
0.25 tsp aleppo chili or cayenne
0.25 tsp aleppo chili or cayenne
0.25 tsp aleppo chili or cayenne
2 tsp salt
2 tsp salt
2 tsp salt
8 flour tortillas
8 flour tortillas
8 flour tortillas
olive oil
olive oil
olive oil
labneh or greek yogurt (or cottage cheese)
labneh or greek yogurt (or cottage cheese)
labneh or greek yogurt (or cottage cheese)
fresh cilantro
fresh cilantro
fresh cilantro
chickpeas (roasted with same spices as the lamb or raw)
chickpeas (roasted with same spices as the lamb or raw)
chickpeas (roasted with same spices as the lamb or raw)