Name: Lamb fajitas
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 gram lamb strips; 3 clove garlic, crushed; 1/4 cup (60ml) lemon juice; 2 teaspoon ground cumin; 1 tablespoon olive oil; 1 red capsicum (350g), sliced thickly; 1 green capsicum (350g), sliced thickly; 1 yellow capsicum (200g), sliced thickly; 1 red onion (300g), sliced thickly; 8 x 20cm flour tortillas; Guacamole; 1 avocado (320g), chopped coarsely; 1/4 cup finely chopped fresh coriander; 1 tablespoon lime juice; Salsa cruda; 1 white onion (80g), chopped finely; 2 tomatoes (300g), seeded, chopped finely; 1 fresh long green chilli, chopped finely; 1/2 cup coarsely chopped fresh coriander; 1 clove garlic, crushed; 1 white onion (80g), chopped finely; 2 tablespoon lime juice

Ingredients

600 gram lamb strips

3 clove garlic, crushed

1/4 cup (60ml) lemon juice

2 teaspoon ground cumin

1 tablespoon olive oil

1 red capsicum (350g), sliced thickly

1 green capsicum (350g), sliced thickly

1 yellow capsicum (200g), sliced thickly

1 red onion (300g), sliced thickly

8 x 20cm flour tortillas

Guacamole

1 avocado (320g), chopped coarsely

1/4 cup finely chopped fresh coriander

1 tablespoon lime juice

Salsa cruda

1 white onion (80g), chopped finely

2 tomatoes (300g), seeded, chopped finely

1 fresh long green chilli, chopped finely

1/2 cup coarsely chopped fresh coriander

1 clove garlic, crushed

1 white onion (80g), chopped finely

2 tablespoon lime juice

Method

1.Combine lamb, garlic, juice, cumin and oil in a large bowl. Cover; refrigerate.

2.Make guacamole. Combine ingredients in a small bowl; season to taste.

3.Make salsa cruda. Combine ingredients in a small bowl; season to taste.

4.Cook lamb, in batches, in a heated oiled frying pan over high heat, stirring, until browned all over and cooked as desired. Remove from pan. Cover to keep warm.

5.Cook capsicums and onion, in batches, in same pan over medium heat, stirring, until just softened. Remove mixture from pan.

6.Meanwhile, heat tortillas according to directions on packet.

7.Return lamb and capsicum mixture to pan; stir gently over medium heat until hot.

8.Serve lamb mixture with tortillas, guacamole and salsa cruda.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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