When you go searching in the freezer for something for dinner, when your meat supply is low and pickings are slim, you can sometimes be disheartened and lacking motivation to put together something nice for dinner. That's what happened to me the other night. Two lonely lamb chops jumped up out at me and I was just lacking any inspiration for dinner that night. I'd only recently had it done Greek style, and then Moroccan but little would I have thought to do it Mexian-style in a chilli.
I googled some ideas and came across a recipe on one of my favourite web sites, Epicurious.com for a Spicy Lamb and Chorizo Chilli. Yay! I had chorizo too and tortillas in the freezer. Dinner was organised. This recipe is perfect for the slow cooker and freezing. I've got just enough leftovers for more tortillas or even as a filling for individual pies.
Lamb and Chorizo Chilli
(based on recipe from Epicurious.com)
2 lamb shoulder chops (or any other cut of lamb suitable for slow cooking)
1 chorizo, sliced
1 tbs olive oil
2 tbs red wine vinegar
1 cup stock
1 large onion, diced
2 cloves garlic, smashed
1 carrot, diced
1 stalk celery, diced
1 tbs dried oregano
1 tbs dried cumin
1 can red kidney beans
1 can diced tomatoes
salt & pepper
tortillas (I popped each tortilla into a lightly greased pan for a minute each side to crisp up.)
- Pan fry lamb chops until browned and place in slow cooker (or alternatively in an oven proof dish if cooking in the oven).
- Pan fry sliced chorizo until crispy and place in slow cooker.
- Deglaze the pan with red wine vinegar and stock and pour over meat in slow cooker.
- Add remaining ingredients and cook on low for 4 hours.