I tend to purchase unripe avocados and let them sit on my counter for a couple of days before using them in one of my dishes. I place my avocados in a brown paper bag for a day or two when I want to speed up the ripening process. The perfect avocado is dark and soft, not black and mushy. It doesn’t contain “blemishes” or dents and if you pop off that little button on top of the avocado, the skin underneath should be green. When I stumble on ripe avocados at the market, a rarity in NY, my plans for dinner go out the window. I grab a few avocados and race through the market in search of suitable pairings. Lamb is not the most likely candidate, but I love experimenting and decide to give it a try. These Avocado Cordero cups are ready in less than 35 minutes, easy to assemble, and surprisingly tasty. Just be careful not to overseason. I recommend serving with a warm baguette.
Makes 8 Cups
4 Hass Avocados, cut in half and pitted
2 Tablespoon olive oil
2 garlic cloves, finely minced
1 shallot, chopped
1/2 pound ground lamb, seasoned with salt and pepper
1 Tablespoon oregano
1 Teaspoon cumin
1 Teaspoon cinnamon
1/2 English cucumber, halved lengthwise and cut 1/4 inch thick
In a skillet, heat olive oil over low-medium heat. Add garlic and cook for 2-3 minutes, until golden brown. Add shallots and cook until translucent, about 4 minutes.
Add season lamb to skillet. Cook over medium heat, breaking up with a heat resistant spoon, until lamb is no longer pink, about 10-15 minutes. Add cumin and oregano and stir for a minute. Sprinkle cinnamon on top, stir and cook for another minute. Remove from heat and let cool for 10 minutes. Mix in cucumber.
With a small spoon, fill avocados with lamb and serve immediately.