At home, we don’t have the Food Network, which is useful in reducing my hours of tv viewing. But it does mean that I fill up once a week on Saturday mornings, when all of the PBS cooking shows are aired in our area. I catch up on my favorites like Rick Bayless, Lydia Bastianich and Chris Kimball. I’ve also recently been introduced to Simply Ming. At first, I wasn’t crazy about the contrast between the frantic knife work he was doing and his laid back way of communicating with the audience (guys! this is easy!). But his East meets West theme produces some great looking food and is all quite simple once you have a basic supply of Asian ingredients.

Most episodes start with a basic sauce, and then Ming builds several dishes based on that. A few weeks ago, his episode focused on the pairing between Sriracha sauce and Greek yogurt. After making some Chile Grilled Shrimp Satays with Ginger-Yogurt Fennel Salad and Panko Eggplant with Sriracha-Yogurt Salsa, Ming put together some lamb tacos with a Sriracha-Tzatziki sauce. It looked fantastic, so I had to try it out.

Ingredients for the Tzatziki

  • 18 oz Greek yogurt
  • 1 tbsp minced garlic
  • 1/2 a cucumber, seeded and chopped
  • 2 tsp Sriracha sauce (depending on your taste)
  • Juice from half a lemon

First, make the Sriracha-spiced Tzaztiki sauce. Remove excess liquid from the cucumber by patting dry with a towel. Combine the yogurt, garlic, cucumber, Sriracha and lemon juice.

Sriracha - Tzatziki Sauce

  • tortillas or pitas (good quality)
  • 1 tsp oil
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 lb of ground lamb
  • 1/2 tsp cumin
  • chopped parsley
  • chopped mint
  • lettuce
  • feta
  • Sriracha-Tzatziki sauce

Put corn tortillas or pitas in a cast iron skillet to heat up. In a skillet, heat oil. Saute garlic and ginger. Add ground lamb and cumin, and cook through. Stir in parsley and mint. Assemble tortilla or pita with lamb, feta, tzatziki sauce and lettuce.

Lamb Taco

This is a quick dinner option that tastes great. You can also take this dish in so many different directions. Serve with corn tortillas and pico de gallo for a latin twist, or add Indian spices and serve on naan.

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