I cooked this recipe twice in January, both times for large groups of people. The recipe doubles very successfully. We’re eating the last of it from the freezer tonight! The second time I added a bit more chilli – but it’s very much a matter of taste.
- 4 tbsp light olive oil
- 750g cubed lamb for braising
- 1 large onion, roughly chopped
- 4 cloves garlic, crushed
- 2 green chillis, halved, deseeded and finely chopped
- ½ tbsp ground cumin
- 2 400g tins tomatoes in thick juice – or equivalent passata
- 1 tbsp tomato purée
- 600ml (1 pint) beer (I used London Pride)
- 1 tbsp molasses
- 3 tsp dried oregano
- 2 tins black beans, drained
- juice of 1 lime
- 3 spring onions, finely chopped
- 2 tbsp fresh coriander, roughly chopped
- grated Lancashire cheese
- sliced avocado or guacamole
- sour cream or yoghurt
- Heat the oil in a casserole and brown the lamb all over in batches until it has a good colour.
- Remove the lamb and set aside.
- Add the onion to the pan and cook until it is soft and golden, then add the garlic and chilli and cook for a further two minutes.
- Add the cumin and cook for one minute.
- Now add the tomatoes, tomato purée, beer, sugar and oregano, season well and bring to the boil.
- Immediately turn down to a very gentle simmer and cook – uncovered, so that the liquid reduces – for one and a half to two hours or until the lamb is completely tender.
- Stir in the beans halfway through. When the lamb is tender, add the lime juice, spring onions and coriander, stir everything together and taste.
- Adjust the seasoning.
Serve with brown basmati rice for those eating carbs, sour cream, slices of avocado and some grated cheese. Lancashire seems to work particularly well.
I love Diana Henry’s recipes, especially two of her books: Cook Simple and Food from Plenty which are on my frequent use cookery book shelf. Here is the original source for this one: