Chilli Lamb – Easy And Fantastic

Slow cooks while you study/shop/party

Ingredients

• 3 tsps olive oil (or any other oil)
• 2kg leg of lamb
• 1lb onions
• 3 large red peppers
• 2 large red chillies
• 4 garlic cloves
• 2 x 14g cans of chopped tomotoes
• 10fl oz white wine
• salt & pepper (as much as you like)
• none of the above quantities are critical, have made with red wine, with other veg, larger and smaller meat joint and with dry/flaked chilli. Just make sure there is enough fluid.

Instructions

STEP 1:

Serves 6

STEP 2:

heat oven to 160c 325f or gas mark 3

STEP 3:

STEP 4:

1. Heat oil in frying pan and fry everything except the lamb and the wine (use the biggest fry pan you have or do it in 2 lots).

STEP 5:

2. Put lamb in a large roasting tin, pour over all the fried veg stuf from the fry pan and the wine then cover it loosely with foil.

STEP 6:

3. Put in oven and cook for 4 hours then take off foil and cook for a further hour until lamb starts falling off the bone (if you can’t wait the extra hour you can shred it off with a fork if you think its cooked enough)

STEP 7:

4. Let all the meat fall into the veg mix and stir it all together.

STEP 8:

5. Serve with rice, potatoes, in a wrap, on toast, or any other way.

STEP 9:

STEP 10:

keep leftovers in fridge delicious next day.