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)
Make it step by step
- Mix the hot chilli powder and flour together in a large bowl, add the lamb and coat with the flour mix.
- Heat the oil in a large frying pan and fry the lamb for 4-5 minutes until browned.
- Add the passata, chilli powder and pepper to the pan. cover and simmer for 12-15 minutes until the lamb is cooked.
- Spoon the mixture into a shallow dish. Spoon over the creme fraiche, top with the tortilla chips and the grated cheese.
- Place under a preheated grill for about 1 minute until the cheese melts, and serve immediately.
- NOTES: Spicy chilli lamb contrasting with a layer of cool, smooth creme fraiche and crunchy tortilla topping.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Sheri Wetherell, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.