Mexican-Style Lamb
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 teaspoons Hot chilli powder
2 tablespoons Plain flour
500 grams Diced lamb, (1lb)
1 tablespoon Vegetable oil
1 500 g jar passata
1 tablespoon Chilli powder
1 Red pepper, finely chopped
200 ml Pot half fat creme fraiche
100 grams Tortilla chips, (31/2 oz)
100 grams Mature Cheddar, grated (31/2 oz)

Preparation

1 Mix the hot chilli powder and flour together in a large bowl, add the lamb and coat with the flour mix. 2 Heat the oil in a large frying pan and fry the lamb for 4-5 minutes until browned. 3 Add the passata, chilli powder and pepper to the pan. cover and simmer for 12-15 minutes until the lamb is cooked. 4 Spoon the mixture into a shallow dish. Spoon over the creme fraiche, top with the tortilla chips and the grated cheese. 5 Place under a preheated grill for about 1 minute until the cheese melts, and serve immediately. 6 NOTES : Spicy chilli lamb contrasting with a layer of cool, smooth creme fraiche and crunchy tortilla topping.