Chipotle lamb stew with grilled corn
| Serves: | 4 |
Ingredients
- 2 Whole dried chipotle chillies, soaked in boiling water, drained and finely chopped
- 2 cups Rice, cooked
- 75 g Woolworths chipotle butter with lime, melted
- 2 cobs Fresh corn
- 330 ml Non-alcoholic beer
- 100 g Woolworths spicy salami sticks, sliced
- 800 g Lamb leg, deboned and cut into 1cm cubes
- 1 tsp Smoked sweet paprika
- A handful coriander, chopped
- A handful fresh parsley,finely chopped
- 150 g cherry tomatoes, halved
- 6 garlic cloves, finely chopped
- 1/2 cup medium red onions, thinly sliced
- organic olive oil, for drizzling
- 400 g cake flour, plus extra for dusting
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Place the flour in a large bowl, stir in the paprika and season with salt and pepper.
- Add the lamb and toss well to coat with the flour mixture.
- Heat 1 tablespoon of the olive oil in a large frying pan, add the onion and garlic and cook on a low heat until soft.
- Move to a bowl and add the chorizo or salami sticks to the pan.
- Increase the heat to medium-high and fry until crisp, then add to the onion mix.
- Add 1 tablespoon of olive oil and the lamb to the pan and fry for 5 minutes until browned.
- Return the onion and chorizo or salami to the pan, add the chipotle peppers and cook for 2 minutes.
- Add the beer and allow the liquid to come to the boil.
- Cover the pan with a lid, turn the heat down and simmer for 30 to 40 minutes until the lamb is tender and the sauce has thickened. Add a splash of water if it becomes too dry.
- Stir in the tomatoes and parsley.
- For the corn, heat a griddle pan until it starts to smoke.
- Brush the corn with the remaining 1 tablespoon of olive oil and grill for 15 to 20 minutes, turning occasionally, until tender and caramelized.
- With a sharp knife, divide each cob into 3 pieces.
- Mix the chopped coriander into the warm cooked rice.
- Spoon the lamb onto the rice and serve with the caramelised corn.
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