Ingredients
- 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
Directions
-
1
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.
-
2
Add jalapeños, ancho chillies, chipotle in adobo, oregano, garlic powder and continue to toss. Remove and add into lamb mixture.
-
3
In the same pot, add all dried spices and lightly toast them till fragrant and add water to form a paste.
-
4
Add lamb and onion mixture back into the pot with toasted spices. Stir well. Add tomato paste. Toss and add diced tomatoes.
-
5
Bring mixture to boil ad simmer with lid covered for 40 minutes.
-
6
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.
-
7
Continue to simmer for another 12 minutes.
-
8
Adjust seasoning and thicken if necessary. Add shredded coriander and remove from flame.
-
9
Serve with mixed leaves over hot Mexican rice or soft shell tacos.