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## Chef's notes Originally from American Lamb Passport recipe booklet ## Details - ⏲️ Prep time: 30 minutes - 🍳 Cook time: 20 minutes - 🍽️ Servings: 4 ## Ingredients - 1.5 lbs ground mutton or lamb - 1/3 cup yellow onion, diced - 3 cloves garlic, minced - 1.5 tsp dried oregano - kosher salt, to taste - 3 chipotle chiles in adobo sauce, finely chopped, plus 3 Tbsp sauce - 4 cups cabbage, finely shredded - 1 bunch radishes, thinly sliced - 1 cup fresh pineapple, diced - 4 green onions, thinly sliced - 1/3 cup fresh cilantro, coarsely chopped - 1 lime, juiced - corn tortillas, warmed for serving ## Directions 1. In large skillet, brown lamb, onion, garlic, oregano, and 1 tsp salt. Add 1/3 cup water, chipotle chiles, and adobe sauce and stir to combine, scraping up any bits from the bottom of skillet. Cook for 2-4 minutes or until liquid evaporates and sauce clings to the lamb. 2. Toss cabbage, radishes, pineapple, green onion, and cilantro in a large bowl. Add lime juice and sprinkle with 1/2 tsp salt and toss to combine. 3. Spoon meat onto warm tortillas and top with a generous heap of slaw. Serve with other toppings such as avacado, sour cream, queso fresco, or pickles jalepenos.