Serves: 4
Cook Using: Method
- Heat the oil in a large pan over medium-high heat.
- Add the chopped onion and cook for 5 minutes or until soft.
- Stir crushed garlic and oregano and cook for 1 minute until aromatic. Pour in balsamic vinegar and cook for 2 - 3 minutes until almost evaporated.
- Trim lamb and slice into 4cm pieces. Add the lamb pieces to the pan and brown.
- Pour in the stock and bring to a boil, adding chopped tomatoes, tomato paste, chilli and honey. Reduce the heat to low and simmer for 20 minutes.
- Stir in the beans and cook for a minute to warm.
- Meanwhile, preheat a chargrill pan over high heat. Chargrill the pita bread for 2 minutes on each side or until crisp.
- Spoon the lamb chilli into bowls and top with crème fraiche and mint. Serve with warm pitta bread.
Ingredients
- 4 Northern Ireland Farm Quality Assured lamb leg steaks
- 1 tbsp Rapeseed oil
- 1 Onion
- 2 Garlic cloves
- 1 tbsp Dried oregano
- 500 ml Lamb or beef stock
- 400 g Tin chopped tomatoes
- 2 tbsp Tomato paste
- 1-2 Fresh red chillies
- 1 tbsp Honey
- 400 g Cannellini beans
- Pinch of sea salt
- Pinch of black pepper
To serve:
- 4 Large pitta breads
- 4 tbsp Low fat crème fraiche
- 1 tbsp Chopped fresh mint
