The Australian Women’s Weekly Food – March 2019

LAMBFAJITASWITH
TOMATOSALSAAND
JALAPEÑO SOURCREAM
PREP+ COOKTIME 40 MINUTESSERVES 4-6

600glambstrips
3 clovesgarlic,crushed
¼cup(60ml)lemonjuice
2 teaspoonsgroundcumin
1 tablespoonoliveoil
1 large(350g)redcapsicum,
slicedthickly
1 large(350g)greencapsicum,
slicedthickly
1 large(350g)yellowcapsicum,
slicedthickly
1 medium(150g)onion,sliced
12 flourtortillas
lime wedges, to serve

TOMATOSALSA

4 medium(300g)riperomatomatoes

2 wholeclovesgarlic

1 medium(150g)redonion,

cutintoquarters

2 cannedchipotlesinadobosauce

(seenotes)

2 tablespoonsredwinevinegar

JALAPEÑOSOURCREAM

1 cup(240g)sourcream

1 tablespoonpickledjalapeños,

choppedfinely

1 teaspoonfinelygratedlimerind

1 tablespoonfinelychopped fresh

coriander leaves

1 Combinethelamb,garlic,juice,

cuminandoilina large bowl.

Cover;refrigerate.

2 Maketomatosalsa,then make

jalapeñosourcream.

3 Cookthelambinbatches,in

anoiledfryingpanovermedium-

highheat,stirring,untilbrownedall

overandcookedasdesired.Remove

fromthepan;covertokeepwarm.

4 Cookcapsicumsandonion,in

batches,inthesamepanover

medium-highheat, stirring until

justsoftened.

5 Meanwhile,heatthetortillas

accordingtothepacketinstructions.

6 Returnthelambandcapsicum

mixturetothepan;stirgentlyover

mediumheatuntilhot.Servethe

lambandvegetableswithtortillas,

tomatosalsa,jalapeñosourcream

and lime wedges, if desired.

TOMATOSALSA

Cookthetomatoes,garlicandonion

ona heatedoiledgrillplate(orgrill

orbarbecue)overhighheator

untillightlycharredallover.Chop

thevegetablesfinely.Transferto

a mediumbowl;stirintheremaining

ingredients. Season to taste.

JALAPEÑOSOURCREAM

Combinealltheingredients

in a small bowl.

TEST

KITCHEN

NOTES

Chipotlesinadobosauce

arechipotlechilliesor

peppersina smokyand

spicyMexicansauce,

availablefromsomedelis

and gourmet food stores.

116 #COOKWITHTHEWEEKLY

Mexican Party