Lamb Chilli Tostadas
Delicious spicy lamb topped with fresh guacamole, pickled onion and sour cream for the perfect family dinner
Serves
6 - 8
Prep Time
20 mins
Cook Time
4 hrs
Take the best of New Zealand lamb and marry with the smokey flavours of Mexico for a dinner that the family will request again and again. Serve with lashings of guacamole and top with pickled onion to cut through the rich and smokey flavours of the lamb. Leave the sour cream out if you're after a dairy-free option.
Recipe has been converted with permission from Greenlea Butcher Shop
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ShareIngredients
1 kg Quality Mark lamb shoulder
dicedsalt and pepper
3 Tbsp olive oil
2 onions
peeled and chopped4 garlic cloves
1 Tbsp fresh ginger
finely grated2 red chillies
sliced1 ½ Tbsp ground cumin
2 Tbsp smoked paprika
½ tsp cayenne powder
2 canned chopped tomatoes
500ml beef stock
1 packet Corn Tostada Shells
1 handful fresh coriander
guacamole
sour cream
pickled red onioni
Method
Preheat the oven to 160ºC.
Season the diced lamb generously with salt and pepper. Add a splash of olive oil to a hot heavy bottomed casserole dish.
Brown the lamb in batches.
Reduce the heat, add a little more oil to the pan, and add the chopped onions, garlic, ginger, and chilies.
When translucent, add the spices, tomatoes, and bone broth. Place the lid on and place in the oven for 4 hours at 160ºC.
The liquid should have reduced to a thick sauce. If not, then remove the lid for the final 1/2 an hour of cooking until thickened.
When the meat is meltingly tender, break apart with a fork and keep warm whilst preparing the other condiments.
Serve family style where everyone can put together their own tostadas and enjoy!
