Chef Umed Singh’s Pulled Lamb Paratha Taco Recipe Is A Must-Try
Image Credit: Pulled Lamb Paratha Tacos/The Weekend-Wine And More

The gastronomic tacos we eat today have their origins in Mexican cuisine. The word taco itself originates from the way in which the dish is formed. The corn or wheat tortillas are wrapped and served with a filling in the centre. Those who prefer their tacos crunchy can choose hard-shell tacos, while those who prefer their tacos soft can choose soft-shell tacos. Tacos can be filled with a variety of flavours and ingredients, ranging from chopped vegetables to minced meat and fried chicken.

To make this videshi dish appealing and well-accepted by the Indian audience, a few variations can be accommodated for those with a desi palate. And Executive Chef Umed Singh of The Weekend-Wine And More does just that. He replaces the tortilla base with a thick and flaky laccha paratha. For the filling, he prepares a fiery lamb dish and dunks the succulent pieces in the centre of the flatbread. With mint chutney, chopped onions, and dried red chillies as a garnish, the tacos are a great desi twist to the Mexican dish. We have the recipe from the chef here so that you can make it at home too. 

Ingredients:

•    400 g lamb boneless

•    1 small tomato, chopped 

•    3 tablespoons chopped coriander

•    1 onion, chopped 

•    1 green chilli, chopped 

•    1 whole red chilli, chopped 

•    10 g mint chutney

•    1 cup of lettuce

•    60 g of wheat flour

•    240 ml desi ghee

•    2 g of rose petal

•    4 g stone flower

•    1 g saffron

•    2 tablespoons ginger-garlic paste

Method: 

•    Rub the red chilli powder, salt, and ginger-garlic paste into the lamb.

•    Cook the lamb slowly to allow the flavours to fully infuse, either on the stovetop or in an oven grill, until the meat is soft enough to fall apart with a touch.

•    Combine the cooked lamb with desi ghee, a rose petal, green cardamom, green and red chillies, onions, tomatoes, mint, coriander, a stone flower, saffron, salt, and degi mirch.

•    Once ready, it might look like a salad. Keep it aside to rest and absorb all the flavours.

•    Begin the preparation of the paratha by rolling out the dough and cooking it on a tawa.

•    Once the paratha is brown and crispy on both sides, take it off the heat.  

•    Place it on a serving plate and stuff the prepared lamb mixture into it.

•    Drizzle some mint chutney on top and serve with a side of laccha onion.