Lamb fajitas

Prep 0 h : 20 m
Cook 0 h : 20 m


  • 600g lamb strips

    3 cloves garlic, crushed

    ¼ cup lemon juice

    2 tsp ground cumin

    1 tbsp olive oil

    350g red bell pepper, thickly sliced

    350g green bell pepper, thickly sliced

    200g yellow bell pepper, thickly sliced

    300g red onions, thickly sliced

    8 x 20cm (8-inch) flour tortillas

    For guacamole, mix:

    320g avocado, coarsely chopped

    ¼ cup finely chopped fresh coriander

    1 tbsp lime juice

    80g white onion, finely chopped

    Salt, to taste

    For sals cruda, mix:

    300g tomatoes, seeded, finely chopped

    1 fresh long green chilli, finely chopped

    ½ cup coarsely chopped fresh coriander

    1 clove garlic, crushed

    80g small white onion, finely chopped

    2 tbsp lime juice

    Salt, to taste


  • Combine lamb, garlic, juice, cumin and oil in large bowl.

    Cover; refrigerate.

    Cook lamb, in batches, in heated oiled frying pan, stirring, until browned all over and cooked as desired.

    Remove from pan.

    Cover to keep warm.

    Cook bell peppers and onion, in batches, in same pan, stirring, until just softened.

    Remove from pan.

    Meanwhile, heat tortillas according to instructions on packet.

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

    Divide lamb mixture between serving plates; serve with tortillas, guacamole and salsa cruda.