Lamb Stir-Fry Tostadas with Coriander and Lime Dressing

Ingredients

• 1 pack Silver Fern Farms Lamb Stir-Fry
• 1 Ancho poblano chilli, dried
• 1 red chilli, seeds removed
• 8 corn or wheat tortillas
• 250g cherry tomatoes

Coriander and Lime Dressing:

• 1/4 cup coriander leaves, chopped 
• 1 lime, juice and zest (1 tablespoon of each)
• 1 garlic clove, minced
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/8 tsp coriander, ground
• 1/2 cup Greek style yogurt
• To garnish, avocado, fresh coriander, lime wedges

Method

Remove Silver Fern Farms Lamb Stir-Fry from the fridge and packaging. Grind together the ancho chilli, red chilli and 1/2 tsp pepper in a mortar and pestle or spice grinder to make a paste. Season with salt. Rub the paste into the lamb Allow to bloom and infuse at room temperature for 15 mins.

Mix all the coriander and lime dressing ingredients in a small jug or bowl, until well combined. Season to taste.

Heat 4cm oil in a wide deep saucepan over high heat to 190°C. Fry tortillas one or two at a time turning occasionally, until bubbled, golden and crisp (2-3 mins). Remove with tongs and drain on paper towels.

Heat a frying pan with olive oil. Fry the cherry tomatoes, until slightly blistered, about 2-3 mins. Remove from pan and set aside. In the same pan, on a med-high heat cook the lamb pieces, in batches until browned. Turn to brown each side, about 1 min each side. Transfer to a plate, cover loosely with foil and allow to rest for 5 mins.

Lay each crunchy tortilla on a serving plate. Arrange a portion of the blistered tomatoes and lamb on each tortilla. Garnish with avocado slices, and drizzle each with coriander and lime dressing. Garnish with lime wedges and fresh coriander to serve.