400g of shredded lamb loin
60gr shallot
69gr chopped dried fig (can use dates or plum)
1 tbsp of olive oil
Zest and juice of 1/2 lemon
1 tsp of spicy curry paste
10gr chopped coriander
10g chopped mint
1 tbsp mackerel garum
Black Pepper, as needed
8 shiso leaves
1 - In a container wrap all ingredients except shiso leaves
2 - Rectify the seasonings. If necessary, add salt or more garum.
3 - Reserve for 10 minutes in the freezer and serve immediately.
1 - With the help of a spoon make your "tacos".
2 - Serve with mint leaves, curry powder and lemon wedges.
