📖 Instructions

1. First, let’s prep the lamb: In a mixing bowl, combine the ground lamb with the minced garlic, cumin, smoked paprika, oregano, salt, and pepper. Mix well with your hands to ensure all the spices are evenly distributed. This is where the magic starts!
2. Next, in a skillet over medium heat, drizzle some olive oil. Add the seasoned lamb and cook, breaking it up with a spoon, until it's browned and cooked through. This usually takes about 8-10 minutes. Drain any excess fat. Set the lamb aside.
3. Now for the black beans: In the same skillet (no need to wash it!), add the diced onion and bell pepper. Sauté until softened, about 5 minutes. Add the drained and rinsed black beans, diced tomatoes, chili powder, and a splash of water or broth. Simmer for 10-15 minutes, stirring occasionally, until the flavors meld together. Taste and adjust seasoning as needed.
4. Time for the plantains! Peel the ripe plantains and slice them into 1/2-inch thick rounds. In a separate skillet, melt butter (or coconut oil for vegan) over medium heat. Add the plantain slices and cook until golden brown and caramelized on both sides, about 3-4 minutes per side. Be careful not to burn them!
5. Let's make the Arepas. In a large bowl, whisk together the arepa flour and salt. Gradually add the warm water, mixing with your hands until a soft, pliable dough forms. Don’t overmix! Cover the dough with plastic wrap and let it rest for about 5 minutes. This allows the dough to hydrate properly.
6. Divide the arepa dough into equal portions (about 6-8, depending on how big you want them). Roll each portion into a ball and then flatten it into a disc about 1/2-inch thick. They should look like little hockey pucks. Feel free to use a plate or pot lid as a guide for shaping them
7. Heat a griddle or cast-iron pan over medium heat. Lightly grease it with oil. Place the arepas on the hot griddle and cook for about 5-7 minutes per side, or until they are golden brown and slightly puffed up. The outside should be crispy, and the inside should be soft and cooked through. If they start to brown too quickly, lower the heat.
8. Carefully slice each arepa horizontally, creating a pocket. Now, assemble your Easter Lamb Arepas! Fill each arepa with a generous amount of the seasoned lamb, followed by the black bean mixture and a few slices of caramelized plantains.
9. Serve immediately and enjoy! You can add extra toppings like crumbled cheese, avocado slices, or a drizzle of your favorite hot sauce. I personally love a dollop of sour cream or a sprinkle of fresh cilantro.