Cooking method:

1. Cut the lamb into thin strips and mix with the chilli, cumin, coriander and 1 tbsp oil.
2. Cover with cling film and leave for 10 minutes. Cut the onion in half and then each piece into 8 wedges. Cut the peppers in half and throw away the seeds and core.
3. Cut peppers into strips.
4. Heat the remaining 2 tbsp oil in a large frying pan and fry the onion, peppers and garlic over a medium heat for 5 minutes until softened and beginning to brown. Tip onto a clean plate and return the pan to the heat.
5. Add the lamb to the pan and fry over a high heat for about 3 minutes until well browned, stirring every now and then. Return vegetables to the pan and add a few splashes of lemon juice. Cook for 1-2 minutes until really hot. Serve piled into flour tortillas with loads of slices of fresh avocado, soured cream and salsa sauce.