Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 red onion (diced)
  • 3 garlic cloves (grated or crushed)
  • 1 teaspoon chilli flakes (or to taste)
  • 2 teaspoons cumin seeds
  • 2 teaspoons smoked paprika
  • 2 teaspoons cocoa powder
  • 600 g diced lamb leg
  • 400 g tin chopped tomatoes
  • 1 red or yellow pepper cut into bite sized pieces
  • 400 g tin kidney beans, black beans or pinto beans
  • Salt and pepper (to taste)
  • 2 tablespoons fresh coriander (plus extra for garnish (optional))
  • Squeeze of lime juice ((optional))
  • Rice or tortillas to serve ((optional))
  • Salsa, guacamole, extra limes, sour cream etc. to serve ((optional))
  • 1 small onion
  • Juice of half a lime
  • Pinch of salt
  • 100 g cherry tomatoes
  • 2 tablespoons chopped coriander

Instruction

  • Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.
  • Drizzle about 2 tablespoons of olive oil into a large ovenproof saucepan or cast iron casserole dish. Add the onion and cook on a gentle heat, with the lid on, for about 3 minutes, until the onions are softened but not brown.
  • Add the garlic, chilli, cumin, paprika and cocoa. Stir well and cook for 1 more minute with the lid off. Add a splash of water if it gets too dry.
  • Next add in the lamb. Stir well to coat the meat in the onions and spices and then add the tomatoes, plus salt and pepper to taste.
  • Bring the stew to the boil and then put the lid on and put in your preheated oven for 45 minutes. After 45 minutes add the beans and red/yellow pepper and continue cooking for another 45 minutes (1 hour 30 in total).
  • While the stew is in the oven, make your salsa by combining all the salsa ingredients in a small bowl and setting it aside to allow the flavours to develop.
  • When the stew is ready, remove from the oven and stir through the chopped coriander and lime juice, if using. Serve with tortillas or rice and the salsa.