Name: Mexican-style lamb stew
Total time: 1 h 35 min
Yield: Serves 4
Ingredients: 500g lamb neck, cut into chunks; 1 onion, chopped; 4 cloves garlic, crushed; 1 tbsp (we used Gran Luchito) chipotle chilli paste; 1 tsp dried oregano; 1 stick cinnamon; 3 cloves, ground; 2 tbsp apple cider vinegar; 400g tin chopped tomatoes; 300ml chicken stock; 1 tbsp soft light brown sugar; 3 roasted red peppers from a jar, drained and chopped; finely chopped to serve red onion; chopped to serve coriander leaves; to serve lime wedges; to serve cooked rice

500g lamb neck
cut into chunks
1 onion
chopped
4 cloves garlic
crushed
1 tbsp (we used Gran Luchito) chipotle chilli paste
1 tsp dried oregano
1 stick cinnamon
3 cloves
ground
2 tbsp apple cider vinegar
400g tin chopped tomatoes
300ml chicken stock
1 tbsp soft light brown sugar
3 roasted red peppers from a jar
drained and chopped

TO SERVE

finely chopped to serve red onion
chopped to serve coriander leaves
to serve lime wedges
to serve cooked rice

Method

step 1
Heat a large, non-stick pan over a high heat. Toss the lamb with seasoning then fry in batches until browned all over (there should be enough fat on the lamb so you won’t need oil). Scoop out with a slotted spoon and add the onion and garlic to the pan. Cook for 7 minutes until the onions have started to soften. Add the chilli paste, oregano and spices, and stir, then cook for 3-4 minutes. Return the lamb to the pan and stir until coated in the onion and spices.
step 2
Pour in the vinegar, tomatoes, chicken stock, sugar and peppers. Simmer for 1 hour then check the lamb. If not tender enough, cook for another 20-30 minutes. Serve with the accompaniments and rice.