Braised Lamb Tacos with Tomato Salsa | olivemagazine

Ingredients

• 1.5kg boned lamb shoulder
• 1 orange zested and juiced
• 1 lime juiced
• 2 tsp ground cumin
• 2 tbsp medium chilli powder
• 2 tsp dried oregano
• 1 tsp ground cinnamon
• 1 tsp smoked paprika
• 2 tsp garlic granules
• 1 tsp sea salt flakes
• (such as Sierra Nevada) pale ale 200ml
• 4 jalapeño chillies
• 1 red onion peeled and quartered
• 2 cloves garlic skin on
• 300g green tomatoes
• 1 tsp caster sugar
• a small bunch coriander chopped
• 2 limes juiced
• 1 red onion finely chopped
• 2 x 400g tins black beans rinsed and drained
• 2 avocados diced
• 10 radishes sliced
• 16 corn tortillas
• 200g tub soured cream
• to serve coriander leaves