Sticky, Spicy and Smokey Chipotle Lamb Stew

Sticky, Spicy and Smokey Chipotle Lamb Stew

This Tex-Mex inspired dish is a perfect antitode to the cold, harsh temperatures we have been suffering of late. An intensely flavoured stew, well matched with baked potatoes.

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
Read the whole recipe on How to be a Gourmand