Sticky chipotle lamb with caramelised corn
- October 2009
- Serves 4
- Hands on time 15 mins, plus 45-55 mins cooking time
This is a simple but delicious Mexican recipe, perfect for a party or as a midweek supper.
- 32.8g (12.8g saturated)
- 21.1g (3.3g sugars)
- 1 tbsp plain flour
- 1 tsp smoked sweet paprika
- 4 lamb leg steaks, fat trimmed and cut into 1cm cubes
- 3 tbsp olive oil
- 1 red onion, finely chopped
- 1 fat garlic clove, finely chopped
- 100g raw chorizo, cut into rounds
- 2 tbsp chilli paste (try Discovery Chipotle Paste, from Waitrose)
- 330ml bottle Mexican beer, such as Corona or Sol
- Good dash Worcestershire sauce
- 150g cherry tomatoes, halved
- Handful fresh parsley leaves, roughly chopped
- 2 corn on the cobs
- 1 small red chilli, deseeded and finely diced
- Grated zest of 1 lime
- 50g softened butter
- Tortilla chips and grated Cheddar, to serve
- Place the flour in a large bowl, stir in the paprika and season. Add the lamb and toss well to coat. Heat 1 tbsp of the olive oil in a large frying pan, add the onion and garlic and soften over a gentle heat. Remove to another bowl and add the chorizo to the pan. Increase the heat to medium-high and fry until just crisp, then remove and add to the bowl of onions.
- Add 1 tbsp oil and the seasoned lamb to the pan and fry for 5 minutes until browned all over. Return the onion and chorizo to the pan, stir in the chilli paste, to coat, and cook for 2 minutes. Pour over the beer and a dash of Worcestershire sauce, and allow the liquid to come to the boil.
- Cover with a lid, turn the heat down and simmer for 30-40 minutes until the lamb is tender and the sauce is thickened, sticky and spicy. Add a splash of water if it becomes too dry. Check the seasoning, then stir through the fresh tomatoes and chopped parsley.
- Meanwhile, preheat a griddle pan over a high heat. Toss the corn on the cob in the remaining 1 tbsp olive oil, and cook in the griddle pan for 15-20 minutes, turning occasionally, until tender and caramelised. Remove and, with a sharp knife, cut into thick rounds. Mix the diced chilli and grated lime zest into the softened butter and melt over the corn pieces.
- To serve, spoon the lamb onto a bed of tortilla chips and sprinkle with grated cheese. Serve the caramelised corn alongside.
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