- 1.5kg Australian Boneless Lamb Shoulder, cubed 1.5” x 1.5”
- 200g Onion Dutch, diced
- 50g Jalapeños, diced
- 50g Chipotle in Adobo
- 1tsp Ancho chillies
- 70g Coriander, grounded
- 50g Paprika, grounded
- 100g Cumin, grounded
- 1tbsp Shredded oregano
- 1tbsp Garlic, grounded
- 700ml Diced canned tomatoes
- 2tbsp Tomato paste
- 200g Diced carrot
- 150g Diced button mushroom
- 20g Shredded fresh coriander
- 100ml Water
- Salt & pepper to taste
- Cooking oil
- Corn starch if needed to thicken
In a sandwich pot, caramalise lamb shoulder and lightly season with salt and pepper. Remove lamb and reheat the pot. Add a little oil and sauté diced onion till fragrant.
Add jalapeños, ancho chillies, chipotle in adobo, oregano, garlic powder and continue to toss. Remove and add into lamb mixture.
In the same pot, add all dried spices and lightly toast them till fragrant and add water to form a paste.
Add lamb and onion mixture back into the pot with toasted spices. Stir well. Add tomato paste. Toss and add diced tomatoes.
Bring mixture to boil ad simmer with lid covered for 40 minutes.
Just before 40 minutes, sauté fresh button mushroom and diced carrots in a sauté pan and lightly season with salt and pepper and transfer to lamb mixture.
Continue to simmer for another 12 minutes.
Adjust seasoning and thicken if necessary. Add shredded coriander and remove from flame.
Serve with mixed leaves over hot Mexican rice or soft shell tacos.