Tacos with lamb and kidney beans

I buy the normal super market variety of Tacos, making sure that no nasties or allergens have been added. In fact, the ones I buy do not even have salt added to them -  just corn flour, vegetable oil and water.

You will also need the following ingredients:

500 gms of minced lamb or lamb strips
1 cup of kidney beans (which I soaked overnight and boiled) or 1 can of kidney beans
2 medium sized onions
2 tomatoes
1 green capsicum
2 tablespoons of tomato paste
5-6 cloves of garlic
1 jalapeno
Small bunch of salad leaves
Handful of coriander springs
1 avocado
1 lime
2 tablespoons of oil
salt and chilli powder to taste
1 teaspoon each of cumin and coriander powder
a little water

Method

Finely chop the onion, jalapeno and garlic. You can also use a food processor. Add oil to a frying pan/skillet. Once the oil is warm, add the onion, ginger, garlic and jalapeno chlli, and cook until the onions turn brown. Add the lamb and cook on a high heat to seal the meat. Add the two tablespoons of tomato paste with 3-4 tablespoons of water and mix well. Add the powdered spices and continue cooking on a low heat for 5 minutes. Add the capsicum and tomato (cut in small cubes or strips, to match the type of meat used) and cooked kidney beans and cook for a further 5 minutes. If using minced lamb, you can allow to simmer on a low heat, while you prepare the other ingredients. however, if you used strips, turn the heat off as overcooking will toughen the meat. Add the fresh coriander before serving.

Heat the tacos in a 180C oven for 5 minutes. Wash and dry the salad leaves. In a bowl, mash the avocado. Season and add the juice of 1 lime.

To assemble, add some salad leaves in the bottom of each taco; fill with the lamb mixture and top with the avacado. The salad leaves add crunch and protect the tacos from getting soggy too quickly and the avocado and lime add a refreshing, creamy zing.