Sticky, Spicy and Smokey Chipotle Lamb Stew

Ingredients

Lamb Stew
• 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
Accompaniment
• 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

Instructions

1. If you are serving the lamb with baked potatoes, pre-heat the oven to 200 °C.
2. Prepare the potatoes by putting the olive oil in a dish and coating the potatoes.Sprinkle on some sea salt. Place the potatoes in the oven for approximately 1 1/4 hrs. The lamb stew can be prepared while the potatoes bake.
Lamb
3. Place the flour, paprika and salt and pepper in a bowl and stirring to ensure all are blended together.
4. Add the lamb and toss well to coat.
5. Heat the olive oil in a casserole dish and add the onion and garlic and soften over a gentle heat. Remove the onion and garlic to a bowl and then add the chorizo to the casserole dish.
6. Increase the heat and fry until just crisp, then remove and add to the bowl of onions.There should be residual chorizo oil in the casserole dish.
7. Add the seasoned lamb to the casserole dish and fry for about 5 minutes until browned all over.
8. Return the onion and chorizo to the casserole dish, stir in the chipotle and chilli paste to coat, and cook for 2 minutes.
9. Pour over the beer and add the Worcestershire sauce.
10. Allow the liquid to come to the boil.
11. Cover with a lid, turn the heat down and simmer for approximately 40 minutes until the lamb is tender and the sauce is thickened, sticky and spicy.
12. Add the fresh lime juice and check the seasoning.
13. Stir through the cherry tomatoes and chopped parsley and coriander.
14. Remove the baked potatoes from the oven and place them on a serving dish. Make an incision down the middle but be careful not to cut straight through.
15. Add a knob of butter and spread around the potato.
16. Sprinkle the grated cheese and place the chopped spring onion on top.
17. Serve the lamb stew on the plate and garnish with the remaining herbs and sliced chilli.

Notes

http://howtobeagourmand.com/sticky-spicy-and-smokey-chipotle-lamb-stew/

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