Greek Lamb Tacos

Ingredients:

Mutton:

• 900 g of minced young lamb
• 1 tbsp. l. olive oil
• Salt and ground black pepper
• 1/2 head of red onion, chopped
• 1 teaspoon dried oregano
• 4 crushed cloves of garlic
• 1 teaspoon tomato paste
• 2 tbsp. dry red wine
• 4 pitas, greased and lightly toasted in a grill pan, without the hollow inside

Tzatziki sauce with feta cheese and mint:

• 1 cucumber
• Salt
• 1 cup Greek yogurt
• 1/2 cup crumbled feta cheese
• 1 clove of garlic, crushed or pressed through a press
• 2 tablespoons chopped fresh mint

Cucumber and tomato relish:

• 1 tbsp. l. olive oil
• 1 tbsp red wine vinegar
• 2 firm tomatoes, seeded and diced
• 1 cucumber, seeded and diced
• 1/2 red onion, diced
• Ground black pepper

Preparation:

1. For lamb: Heat oil in a large skillet over medium-high heat. Add ground lamb, season with salt and pepper, and cook until cooked through and golden brown, 10 to 12 minutes.
   
   Remove the meat with a slotted spoon. Reduce the heat to medium and sauté the onion in the juices until soft, about 5 minutes. Add the oregano and garlic and cook until fragrant. Taste the spices. Add the tomato paste and cook until caramelized.
   
   Deglaze the pan with red wine and scrape up any browned bits. Add the meat back in and stir.
2. For the tzatziki sauce: Grate the cucumber using a large grater and place it in a fine-mesh sieve or cheesecloth lined with a bowl. Season the cucumber with salt and let it sit for 10 minutes. Then squeeze out all the excess liquid. Place the cucumber in a bowl with the yogurt, feta cheese, garlic, and mint. Adjust the seasonings as needed.
   
   For the vegetable relish: In a bowl, combine the olive oil, vinegar, tomatoes, cucumbers, and onion. Adjust seasonings as needed. Cover and let sit for at least an hour to allow the flavors to meld.
   
   To assemble the tacos: Spread tzatziki sauce on the pitas, then top with lamb and cucumber-tomato relish.