1. Sauté onion, jalapeno, green pepper in olive oil
2. season with coriander, cinnamon, pimento dulce, and cumin
3. let soften and then remove or push to the edge of the pot before adding the lamb to brown. flatten for maximum surface contact and then once brown, break up into small chunks with wooden spoon.
4. in corporate the rest of the mixture and let simmer on low heat
5. prepare the pico de Gallo by chopping the beets, onion, kimichi into small pieces and adding to a bowl, squeeze lime or if you don't have, vinegar.
6. purée beets with yogurt and lemon juice, with the hot sauce of your preference.
7. mince scallion, mint, parsley and whatever other aromatics you want.
8. toast tortillas and serve with lamb, then beet yogurt sauce, and pico de Gallo to top.