Mexican-Style Lamb Stew

Method

1. 1The Cook: Season and Brown 500g lamb neck (chunks) in a hot pan – in batches and remove.
2. 2The Base: Fry 1 chopped red onion, 3 cloves garlic. Then 1 tbsp chipotle paste, oregano, 1 stick cinnamon, and 3 cloves.
3. 3The Simmer: Return lamb. Stir in , 1 tsp apple cider vinegar, a tin chopped tomatoes and 300ml chicken stock, sugar and roasted red pepers. Simmer for 1 hour. If not tender carry on for 20-30mins.
4. 4Finish: Serve with fresh coriander, lime wedges, and cooked rice.