Sticky, Spicy and Smokey Chipotle Lamb Stew

Sticky, Spicy and and Smokey Chipotle Lamb Stew Raw! Red raw! My body has been suffering of late from the cold. It’s just the type of weather that will force you to hibernate for days. Things that require urgent attention, suddenly can wait another day as I find an excuse not to venture out into...

Ingredients

  • 350g of lamb leg steaks, remove all fat, tenderise with a mallet and cut into 3cm cubes
  • 1 red onion, finely chopped
  • 2 tbsp olive oil
  • 100g chorizo, roughly sliced
  • 2 tbsp of chipotle and chilli paste
  • 330ml bottle of Mexican beer
  • 2 tbsp of Worcestershire sauce
  • 100g of Piccolo cherry tomatoes on the vine, halved
  • A handful of fresh flat leaf parsley, roughly chopped (reserve some for garnish)
  • A handful of fresh coriander, roughly chopped (reserve some for garnish)
  • 2 small red chillies, (deseeded if you prefer) finely sliced
  • Juice of 1 lime
  • 1 tbsp plain flour
  • 1 tsp smoked paprika
  • Salt and pepper to season
  • 1 large garlic clove, pressed
  • 4 fat floury potatoes (Maris Pipers are good), scrubbed, washed and pierced with a fork
  • 2 tbsp of olive oil
  • 1/2 teaspoon of sea salt
  • 2 spring onions, topped and tailed and roughly chopped
  • 40g of mature Cheddar, finely grated
  • 4 knobs of butter

Directions

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