If you’re not eating tacos today then 😑. If you are, here’s a recipe: Grilled lamb taco, sour cream, flour tortilla, x ni pek and salted cabbage.
Recipe courtesy of
300g lamb loin or neck fillet
A teaspoon of each:
Toasted coriander seed, toasted cumin seed, miso
Pinch of salt
5 anchovies in oil (and some of their oil)
1 red chilli - dried or fresh
2 garlic cloves
2 black garlic cloves (if available)
2 bay leaves
Splash of fish sauce
1 tablespoon of oil
Splash of sherry vinegar
A few sprigs of thyme or sage leaves
Create your free account to reveal the step-by-step instructions, save your favourite recipes, receive personalised recipe recommendations and exclusive restaurant cooking content, and be the first to know about new recipe and restaurant launches.
Pound the above into a paste (or blend) and marinate the lamb for a few hours.
Make the flour tortillas as per recipe (on this site) or use store bought
Cook lamb to medium rare over coal or in a pan (around 6-8 mins depending on the thickness of your cut)
Rest lamb, slice, serve with sour cream, pink pickled onions (see below), salted white cabbage and garnish with herbs.
Also great with a dash of chiu chow chile oil.
Pink pickled onions
Julienne red onions
Pour boiling water over
Leave for 30 mins, drain
Add vinegar or lime juice (enough to coat)
Add diced chile (we use habanero/scotch bonnet) & pinch of salt & chopped coriander
The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.