Ingredients

The following ingredients have 1 Servings
  • 1 tbsp ghee (or make your own)
  • 1/4 large sweet potato (about 16-20 slices)
  • 1 cup leftover Lamb Barbacoa*
  • 1/2 ripe avocado (diced)
  • 1/2 jalapeno pepper (seeded and finely chopped)
  • 1/4 tsp chipotle powder
  • 1/4 tsp ground cumin
  • 1/4 tsp garlic powder
  • Generous pinch of Himalayan salt
  • Generous pinch of freshly cracked black pepper
  • Squirt fresh lime juice
  • 2-3 grape tomatoes (chopped)
  • 1 tsp fresh parsley (finely chopped)

Instruction

  • With the help of a mandolin, slice the sweet potato as thinly as possible, then arrange them on a plate, cover with plastic film and microwave on high for 3 minutes.
  • Melt the ghee in a large non-stick pan set over medium heat. When the pan is hot enough, add the sweet potato slices, sprinkle with salt and cook until they take a nice golden / brown coloration and start to get crispy, about 2-3 minutes. Flip the slices one by one and repeat the process on the other side. Kill the heat and reserve.
  • While the potatoes are cooking, reheat the lamb in the microwave or in a small saucepan set over medium heat.
  • Add all the ingredients for the guacamole to a small mixing bowl and mash coarsely with a fork, then mix until the ingredients are well combined.
  • Arrange the potato slices on a plate, top with warm meat, followed by guacamole.
  • Garnish with chopped tomatoes and parsley and more lime juice, if desired.
  • Serve immediately.