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04 January 2013,01:38 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
4 hours

Preparation Method :

  • Slice the lamb into thin strips, and then combine with the garlic, lime juice, chili powder, cumin, oregano and oil in a non-metallic bowl. Season with salt and pepper, cover and marinate in the refrigerator for 4 hours.
  • Warm the black beans with a little water in a saucepan.
  • Heat the tortillas in an unoiled non-stick frying pan, sprinkling them with a few drops of water as they heat; wrap the tortillas in foil or a clean tea towel as you work to keep them warm. Alternatively, heat through in a stack in the frying pan, moving the tortillas from the top to the bottom so that they warm evenly. Wrap to keep warm.
  • Stir-fry the lamb in a heavy-based non-stick frying pan over high heat until browned on all sides. Remove the pan from the heat.
  • Spoon some of the beans and browned meat into a tortilla, sprinkle with coriander, then add a little salsa and fold in the sides. Repeat with the remaining tortillas. Garnish with coriander sprigs and serve at once with lime wedges and any spare salsa, if wished.


  • 650 grams lean lamb
  • 3 garlic cloves, finely chopped
  • Juice of ½  lime 
  • ½  teaspoon mild chili powder 
  • ½  teaspoon ground cumin 
  • Large pinch of dried oregano leaves, crushed
  • ½  tablespoon Cooking oil
  • 400 grams cooked black beans, seasoned with a little cumin, salt and pepper
  • 4 large flour tortillas
  • 3 tablespoon chopped fresh coriander, plus a few sprigs to garnish salsa, preferably chipotle, if available 
  • Salt and pepper
  • Lime wedges, to serve(optional)

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