Taco Tuesday delivers again!

Here's a recipe for slow-cooked lamb and smashed potato tacos, combining rich, tender lamb with the rustic flavor of smashed potatoes, all wrapped up in a soft taco.
Ingredients:
For the Slow-Cooked Lamb:
2 pounds (about 1 kg) of lamb shoulder, trimmed and cut into large chunks
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 cups (480 ml) beef or chicken broth
2 tablespoons tomato paste
Fresh herbs (like rosemary or thyme), optional
For the Smashed Potatoes:
1 pound (about 450 grams) small potatoes
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
For Serving:
Corn or flour tortillas
Toppings: chopped fresh cilantro, sliced avocado, sour cream, lime wedges, diced tomatoes, shredded cheese
Instructions:
1. Prepare the Lamb:
Season the lamb chunks with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the lamb and sear until browned on all sides.
Add the chopped onion and garlic to the pan and sauté until softened. Stir in cumin and smoked paprika, cooking for an additional minute until fragrant.
Pour in the broth, add the tomato paste, and stir to combine. If using, add fresh herbs. Bring to a simmer, then cover and reduce heat to low.
Cook slowly for about 2-3 hours, or until the lamb is very tender and shreds easily. Remove from heat and shred the meat with two forks, removing any excess fat.
2. Cook the Potatoes:
While the lamb is cooking, boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
Using the bottom of a cup or a small plate, smash each potato lightly so that it is flattened but still in one piece.
Heat olive oil in a skillet over medium heat. Add the smashed potatoes, season with salt, pepper, and garlic powder, and fry until they are golden and crispy on both sides.
3. Assemble the Tacos:
Warm the tortillas in a dry skillet or in the microwave. Place some of the shredded lamb on each tortilla, followed by a smashed potato.
Add your desired toppings: fresh cilantro, avocado slices, a dollop of sour cream, a squeeze of lime, diced tomatoes, and a sprinkle of cheese.
4. Serve:
Serve the tacos immediately while everything is still warm. Enjoy the blend of flavors and textures!
These tacos offer a delightful mix of tender lamb and crispy potatoes, perfect for a comforting meal. Enjoy experimenting with different toppings to suit your taste!