Lamb’s Tongue Tacos
-
Feeds 3 - 4 people 
Prep time 30m
Cook time 120m
Description
Lamb’s tongue is easy to cook and contains lots of meat that is less intense in flavour than other offal can be. The meat is incredibly tender once simmered and can be pulled apart and flavoured. We love to use it in tacos, where it can be topped with salsa, sour cream or anything else you fancy.
- 500g lambs' tongues
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 head garlic, cloves peeled and smashed
- 2 dried jalapeno chillies
- 1 large carrot, roughly chopped
- 1 large stick celery, roughly chopped
- 1 onion, peeled and cut into quarters
- A few peppercorns
- Handful coriander leaves and stems, chopped
- 1 small white onion, peeled and finely chopped
- Small squeeze of lime juice, plus extra to serve
- Sour cream to serve
- Corn or flour tortillas to serve
- Hot sauce to serve
- Place the lambs’ tongues in a saucepan and cover with water. Bring to a boil, skimming off the scum. Add the garlic, carrot, onion, celery, peppercorns and smoky chilli and cook for 1.5 hours or until tender at the thickest part. Remove and allow to cool, then peel off the rubbery skin. Remove and discard any rough bony parts and set the meat aside.
- Heat a frying pan and add a little oil. Add the tongue meat with the ground cumin and coriander and cook for around 10 minutes, stirring. Add a splash of water if it begins to catch. Season with salt and pepper.
- Make the salsa by combining the coriander, onion and lime juice with some salt.
- Serve the tongue meat with the tacos, salsa and hot sauce.
Share with your friends
Ingredients you will need
-
Coriander, 100g£4.95Embark on a Culinary Adventure with Coriander: A Versatile Herb that Elevates Flavours! Step into the world of coriander, a herb that dances effortlessly with a wide range of ingredients, adding a burst of flavour that transforms dishes into culinary masterpieces. These vibrant greens are more than...
