MEXICAN STYLE LAMB STEW
PREPARATION: 10min ~ COOK: 10min ~ READY IN: 20min
INGREDIENTS (SERVES 4)
1 lamb shoulder, cut into chunks
1 tsp annatto seeds
1 tsp pequin chillies
1 tsp black peppercorns
1 tbs cumin powder
1 tbs chipotle powder
1 tbs plain flour
1 brown onion, diced
2 garlic cloves, finely diced
1 tbs salt
1 cup chicken stock
2 tins of crushed tomatoed
handful of coriander
2 chat potatoes, cut into quarters
Grind in a mortar and pestle the annatto seeds, pequin chilli and peppercorns until fine. Add the cumin, chipotle and flour and mix until combined. Transfer the spice rub into a Glad snap lock bag with the lamb and shake well. Place an oiled saucepan over a high heat, wait until it's hot and add the lamb.
Once the lamb has caramelised add the onion, garlic and salt. Let the onions soften and cook down for a couple of minutes.
De-glaze the pan with the stock and crushed tomatoes. Cover and cook for 1 hour and 30 minutes over a medium heat.
Add the potatoes and coriander and cook for a further 15 minutes. Serve with a wedge of lime.