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Taco Lamb Stew with Guacamole

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For the Stew:
1kg Australian Lamb Backstrap
1 tbsp Extra-Virgin Coconut Oil
Olive Oil
2 Onions, diced
1 Green Bell Pepper, diced
4 Garlic Cloves, finely chopped
2 tsp Ground Cumin
1 tsp Smoked Paprika
1 tsp Ground Coriander
½ tsp Ground Chili
1 tbsp Tomato Paste
400g Tinned Tomatoes
500ml Beef Stock
White Corn Tortillas
1 tbsp Sour Cream
Salt and Pepper to taste
Cheese (optional)
For the Guacamole:
2 Ripe avocados (1 mashed and 1 cubed)
1/2 tsp Ground Cumin
1 Garlic Clove, crushed or finely grated
2 Tomatoes, seeded and diced
1 tbsp Lime Juice
1 tbsp Onion
Salt and Pepper to taste


1 To make the guacamole: In a large bowl, add the cubed avocados. Sprinkle with the cumin, then add the remaining ingredients and roughly mash together using a fork. Season to taste with salt and freshly ground black pepper.
2 To make the stew: In a medium skillet over medium heat, heat oil. Sauté onions and cumin for 3-4 minutes. Stir in the spices and capsicum and cook, stirring until softened. Stir in the tomato paste, tomatoes and stock. Finally, add in the coconut oil and season with salt and pepper.
3 To make the lamb: Heat olive oil in a medium pan. Sprinkle salt over the lamb backstrap and place on the pan. Fry until both sides are cooked through. Remove from heat and set aside to rest for 5 minutes. Once rested. finely slice the lamb.
4 To assemble tacos, layer the stew with slices of the lamb and guacamole in each taco shell. Top with sour cream and cheese.