Sunday Dinner

Happy Sunday! Every Sunday we share a recipe so you can cook along with us.

Spiced Lamb Smash Tacos with Guac-Slaw

Hey friends,

What happens when you spread spiced ground lamb right onto a tortilla and smash it into a hot skillet? Magic. These Spiced Lamb Smash Tacos are crispy, juicy, and loaded with bold spices, and when you pile on that creamy guac-slaw it’s game over. This is one of those dinners I can always count on, and the best part is that the kids love helping me make it.

I made this recipe on a recent episode of Homemade Live! with my buddy Kevin Curry from Fit Men Cook. We talked all about how to eat food that’s full of flavor but still makes you feel good. It was one of those real kitchen conversations about simple comfort food, honest tips, and a bunch of ways to make healthy cooking easier and way more fun, while keeping things delicious!

The full episode of Live to Eat! with Kevin Curry is up on YouTube now. You’re gonna want to cook along!

For more recipes and free virtual cooking classes, visit homemadecooking.com/upcoming-classes.

Cook Better, Live Better.

Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

Ingredients:

For the Lamb:

• 1 lb ground American lamb

• 2 garlic cloves, grated

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp smoked paprika

• ½ tsp ground cinnamon

• ½ tsp chili flakes or Aleppo pepper

• 1 tsp kosher salt

• Black pepper, to taste

• Neutral oil, for cooking

For the Guac-Slaw:

• 1 ripe avocado

• 2 Tbsp sour cream

• 1½ cups shredded green cabbage

• ½ cup thinly sliced red onion

• ½ cup chopped cilantro

• Juice of 1 lime (plus more to taste)

• 1 Tbsp olive oil

• Salt, to taste

For Serving:

• 8 small corn or flour tortillas

• Pickled red onions (optional)

• Crumbled feta or queso fresco (optional)

• Extra lime wedges

Upcoming Schedule

Thursday 8/7 at 4:00pm PT

Lamb Loin Chops with Kale Polenta (~50min)
Rosemary, thyme, and garlic lend aromatic depth to lamb loin chops, while polenta gets a nutritious boost (and a gorgeous green hue) from blanched Tuscan kale. A touch of mascarpone and parmesan round it all out for silky, satisfying spoonfuls. Chef instructor: Joel

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