MEXICAN STYLE LAMB STEW
PREP TIME: 20 MINS
COOK TIME: 1 HOUR 50 MINS SERVES 4 AS A MAIN
500g lamb neck chops, all excess
fat removed, cut into chunks Freshly ground black pepper
1 brown onion, chopped
4 cloves garlic, crushed
1 Tbsp chipotle chilli paste
1 tsp dried oregano
1 stick cinnamon
3 cloves
2 Tbsp apple cider vinegar
400g can no-added-salt
chopped tomatoes
300ml salt-reduced chicken
stock or gluten-free stock
1 Tbsp brown sugar
150g roasted red peppers
from a jar, chopped
1 red onion, finely chopped,
to serve
Coriander leaves, chopped,
to serve
Lime wedges, to serve
110g (½ cup) low-GI brown rice,
cooked, to serve
2 carrots, sliced, steamed, to serve
2 zucchinis, sliced, steamed, to serve
1 Heat a large non-stick deep frying pan over high heat. Season lamb with pepper. Add half the lamb to pan.
Cook, stirring occasionally, for 2-3 minutes, or until meat is browned. Transfer to a plate and then repeat with remaining lamb. Remove all lamb from pan.
2 Add brown onion and crushed garlic to frying pan over medium heat. Cook, stirring often, for
6-7 minutes, or until onion softens. Add chilli paste, dried oregano, the stick of cinnamon and the cloves. Cook, stirring occasionally, for 3 minutes.
3 Return lamb to pan and stir until coated in onion and spices. Add vinegar, canned tomatoes, chicken stock, sugar and peppers to pan. Simmer for 1-1½ hours, or until lamb is very tender.
4 Serve stew with chopped red onion, coriander, lime wedges, rice and steamed vegetables.