Mexican Chilli Lamb
Mexican Chilli Lamb



  • 150g lamb neck, sliced
  • 1⁄2 red bell pepper, sliced
  • 1 clove of garlic, sliced
  • 1 tsp chilli flakes
  • 1 tsp ground coriander
  • 100ml veg stock
  • 1 tsp Tabasco sauce
  • Braised leeks to serve
  • 25g grated dark chocolate, to serve
  • Simply sear the lamb slices in a hot pan until golden on both sides. Add the bell pepper, garlic, chilli flakes, and coriander, then pour in the veg stock, and simmer for 2 hours. Serve with braised leeks and grated dark chocolate.
2 hrs
1 serving
This recipe pairs perfectly with the Box Grove 'The Weaver' Shiraz 2014 from Tabilk, Australia.

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