chipotle chilli paste 1 tbsp (we used Gran Luchito)
dried oregano 1 tsp
cinnamon 1 stick
apple cider vinegar 2 tbsp
chopped tomatoes 400g tin
chicken stock 300ml
soft light brown sugar 1 tbsp
roasted red peppers from a jar 3,
drained and chopped
red onion finely chopped to serve
coriander leaves chopped to serve
lime wedges to serve
cooked rice to serve
Heat a large, non-stick pan over a high heat. Toss the lamb with seasoning then fry in batches until browned all over (there should be enough fat on the lamb so you won’t need oil). Scoop out with a slotted spoon and add the onion and garlic to the pan. Cook for 7 minutes until the onions have started to soften. Add the chilli paste, oregano and spices, and stir, then cook for 3-4 minutes. Return the lamb to the pan and stir until coated in the onion and spices.
Pour in the vinegar, tomatoes, chicken stock, sugar and peppers. Simmer for 1 hour then check the lamb. If not tender enough, cook for another 20-30 minutes. Serve with the accompaniments and rice.