| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Mexican |
Sainsbury’s, Sainsbury15 |
4 |
servings |
INGREDIENTS
| 2 |
ts |
Hot chilli powder |
| 2 |
tb |
Plain flour |
| 500 |
g |
Diced lamb; (1lb) |
| 1 |
tb |
Vegetable oil |
| 1 |
|
500 g jar passata |
| 1 |
tb |
Chilli powder |
| 1 |
|
Red pepper; finely chopped |
| 200 |
ml |
Pot half fat creme fraiche |
| 100 |
g |
Tortilla chips; (31/2 oz) |
| 100 |
g |
Mature Cheddar; grated (31/2 oz) |
INSTRUCTIONS
Mix the hot chilli powder and flour together in a large bowl, add the lamb
and coat with the flour mix.
Heat the oil in a large frying pan and fry the lamb for 4-5 minutes until
browned.
Add the passata, chilli powder and pepper to the pan. cover and simmer for
12-15 minutes until the lamb is cooked.
Spoon the mixture into a shallow dish. Spoon over the creme fraiche, top
with the tortilla chips and the grated cheese.
Place under a preheated grill for about 1 minute until the cheese melts,
and serve immediately.
Converted by MC_Buster.
NOTES : Spicy chilli lamb contrasting with a layer of cool, smooth creme
fraiche and crunchy tortilla topping.
Converted by MM_Buster v2.0l.
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