Lamb is cooked until tender with peas, pickled peppers, black beans and sweet BBQ sauce. Served with a warm soft tortilla to make sure none of the delicious juices are lost, this dish has everything you want from a dinner and way more!
Lamb Bites & Tortilla
Lamb Bites & Tortilla
with black beans & green leaves
Hands on Time: 10 - 25 minutes
Overall Time: 20 - 30 minutes
Ingredients:
- Black Beans
- Blackstrap Molasses BBQ Sauce
- Cooked Chopped Tomato
- Free-range Lamb Goulash
- Fresh Chilli
- Fresh Chillies
- Green Leaves
- NOMU Italian Rub
- Peas
- Pickled Bell Peppers
- Wheat Flour Tortilla
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
SPICY LAMB
Place a pan over a medium heat with a drizzle of oil. When hot, add the lamb pieces and fry for 4-5 minutes until browned but not cooked through, shifting as they colour. Add ½ the chopped chilli (to taste) and the rub and fry for 1 minute, shifting constantly. Pour in the cooked chopped tomato and 80ml of water. Leave to simmer for 10-12 minutes, stirring occasionally.
FINISH THE LAMB & READY THE TORTILLAS
When the lamb has 5 minutes remaining, add the drained black beans, the drained pickled peppers, the peas and the BBQ sauce to the pan. On completion, the sauce should be reduced and thickened. Season to taste. Place a pan over a medium heat. When hot, warm the tortilla for 30-60 seconds per side until heated through and lightly toasted.
DINNER IS SERVED!
Make a bed of the rinsed green leaves. Top with the saucy BBQ lamb and serve the warm tortilla on the side. Sprinkle over the remaining chilli (to taste). Divine, Chef!
Free-range Lamb Goulash - 150g
Fresh Chilli - 1
NOMU Italian Rub - 5ml
Cooked Chopped Tomato - 100g
Black Beans - 60g
Pickled Bell Peppers - 25g
Peas - 50g
Blackstrap Molasses BBQ Sauce - 30ml
Wheat Flour Tortilla - 1
Green Leaves - 20g
SPICY LAMB
Place a pan over a medium heat with a drizzle of oil. When hot, add the lamb pieces and fry for 4-5 minutes until browned but not cooked through, shifting as they colour. Add ½ the chopped chilli (to taste) and the rub and fry for 1 minute, shifting constantly. Pour in the cooked chopped tomato and 120ml of water. Leave to simmer for 10-12 minutes, stirring occasionally.
FINISH THE LAMB & READY THE TORTILLAS
When the lamb has 5 minutes remaining, add the drained black beans, the drained pickled peppers, the peas and the BBQ sauce to the pan. On completion, the sauce should be reduced and thickened. Season to taste. Place a pan over a medium heat. When hot, warm the tortillas for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
DINNER IS SERVED!
Make a bed of the rinsed green leaves. Top with the saucy BBQ lamb and serve the warm tortillas on the side. Sprinkle over the remaining chilli (to taste). Divine, Chef!
Free-range Lamb Goulash - 300g
Fresh Chilli - 1
NOMU Italian Rub - 10ml
Cooked Chopped Tomato - 200g
Black Beans - 120g
Pickled Bell Peppers - 50g
Peas - 100g
Blackstrap Molasses BBQ Sauce - 60ml
Wheat Flour Tortillas - 2
Green Leaves - 40g
SPICY LAMB
Place a pan over a medium heat with a drizzle of oil. When hot, add the lamb pieces and fry for 4-5 minutes until browned but not cooked through, shifting as they colour. Add ½ the chopped chilli (to taste) and the rub and fry for 1 minute, shifting constantly. Pour in the cooked chopped tomato and 150ml of water. Leave to simmer for 12-15 minutes, stirring occasionally.
FINISH THE LAMB & READY THE TORTILLAS
When the lamb has 5 minutes remaining, add the drained black beans, the drained pickled peppers, the peas and the BBQ sauce to the pan. On completion, the sauce should be reduced and thickened. Season to taste. Place a pan over a medium heat. When hot, warm the tortillas for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
DINNER IS SERVED!
Make a bed of the rinsed green leaves. Top with the saucy BBQ lamb and serve the warm tortillas on the side. Sprinkle over the remaining chilli (to taste). Divine, Chef!
Free-range Lamb Goulash - 450g
Fresh Chillies - 2
NOMU Italian Rub - 15ml
Cooked Chopped Tomato - 300g
Black Beans - 180g
Pickled Bell Peppers - 75g
Peas - 150g
Blackstrap Molasses BBQ Sauce - 85ml
Wheat Flour Tortillas - 3
Green Leaves - 60g
SPICY LAMB
Place a pan over a medium heat with a drizzle of oil. When hot, add the lamb pieces and fry for 4-5 minutes until browned but not cooked through, shifting as they colour. Add ½ the chopped chilli (to taste) and the rub and fry for 1 minute, shifting constantly. Pour in the cooked chopped tomato and 200ml of water. Leave to simmer for 12-15 minutes, stirring occasionally.
FINISH THE LAMB & READY THE TORTILLAS
When the lamb has 5 minutes remaining, add the drained black beans, the drained pickled peppers, the peas and the BBQ sauce to the pan. On completion, the sauce should be reduced and thickened. Season to taste. Place a pan over a medium heat. When hot, warm the tortillas for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
DINNER IS SERVED!
Make a bed of the rinsed green leaves. Top with the saucy BBQ lamb and serve the warm tortillas on the side. Sprinkle over the remaining chilli (to taste). Divine, Chef!
Free-range Lamb Goulash - 600g
Fresh Chillies - 2
NOMU Italian Rub - 20ml
Cooked Chopped Tomato - 400g
Black Beans - 240g
Pickled Bell Peppers - 100g
Peas - 200g
Blackstrap Molasses BBQ Sauce - 125ml
Wheat Flour Tortillas - 4
Green Leaves - 80g
Woolies Products in this dish
