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Ingredients
Method
- 150g lamb neck fillet (or similar) sliced
- 1⁄2 romero pepper, sliced
- 1 clove garlic, sliced
- 1 tsp chilli flakes
- 1 tsp ground coriander
- 100ml vegetable stock
- 1 tsp Tabasco or other chilli sauce
- In your best pan or griddle, sear the lamb slices on both sides until lightly browned. Throw in the pepper and garlic, and cook for a further minute.
- Add the chilli flakes, Tabasco sauce, some salt and pepper and the ground coriander, and stir. Pour in the stock and simmer on a medium heat for around ten minutes. Serve with your favourite green veg, and a dollop of soured cream.
30 mins
1 serving
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