Serves 4/5
Prep time: 30-45mins

For the lamb mix:

  • 1 onion, finely chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 450g minced lamb shoulder
  • 2 tbsp harissa paste
  • 100g raisins
  • Oil for frying

Mint salsa:

  • 1 red onion, chopped
  • 1/2 red chili, finely chopped
  • 30g mint leaves, finely chopped
  • 1 tbsp sugar
  • 2 tbsp white wine vinegar
  • 1/2 lime, juice and zest
  • Salt & pepper to taste
  • Mix all the salsa ingredients together in a bowl a couple of hours ahead. Cover and keep until needed.

To garnish:

  • 1 small avocado, sliced
  • 4 little gem lettuces, roughly chopped
  • 8 soft corn taco shells
  • 80g crumbled sheep cheese


  1. In a large frying pan, heat 1 tbsp of the oil over a medium heat. In batches, cook the mince until browned.
  2. Remove and drain on kitchen paper. Wipe the pan clean and return to the heat. Add another tbsp of oil, add the onion and fry, without colour, for about 5 minutes until starting to soften.
  3. Add the ground coriander and cumin and fry for a few minutes more, then add the mince.
  4. Heat the mince right through and coat in the spices. Stir in the harissa and sultanas.
  5. Cook for another 5 minutes until the mince has cooked through, then taste and season.
  6. While the lamb cooks, heat a cast-iron griddle over medium-high heat. Put the taco shells on the griddle in batches and sprinkle a little cheese on each.
  7. Cook until the shells are warmed and the cheese is melted. You could also do this in a warm oven if you want.
  8. When the shells are warm and cheese has melted place the lamb mix into each of the shells and add some salsa. Garnish with the avocado and lettuce. You could also serve some natural yoghurt to this too.