Spanish spices. Savoury smokiness. And a zesty sour cream drizzle to cool off your palate! Chipotle chillies infuse warmth into a rich tomato passata sauce, which is soaked up by browned lamb, silky onion & bell pepper. Served on a bed of steaming jasmine rice and garnished with pickled jalapeños.
Spanish Chipotle Lamb Bowl
Spanish Chipotle Lamb Bowl
with jasmine rice, jalapeños & sour cream
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 65 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Chipotle Chillies in Adobo
- Free-range Lamb Chunks
- Fresh Chives
- Jasmine Rice
- Lime Juice
- NOMU Spanish Rub
- Onion
- Onions
- Sliced Pickled Jalapeños
- Sour Cream
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Sugar/Sweetener/Honey
- Paper Towel
- Water
LIPSMACKING LAMB
Place a pot over a medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, fry the lamb until browned, 2-3 minutes (shifting occasionally).
CHILLI SAUCE
Add the diced onion to the pot and fry until soft, 4-5 minutes. Mix in the NOMU rub and the chipotle chillies (to taste). Fry until fragrant, 30-60 seconds. Add the tomato passata and 200ml of water. Simmer until cooked through and thickening, 20-25 minutes. In the final 2-3 minutes, mix in the diced peppers, and seasoning. Remove from the heat and add a sweetener (to taste).
FLUFFY RICE
While the lamb is on the go, place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
ZESTY SOUR CREAM
In a small bowl, combine the sour cream, the lime juice, the chives, and season.
TIME TO EAT
Bowl up the fluffy rice, spoon over the flavourful lamb, and drizzle over the sour cream. Garnish with the chopped jalapeños (to taste).
Free-range Lamb Chunks - 160g
Onion - 1
NOMU Spanish Rub - 10ml
Chipotle Chillies In Adobo - 10g
Tomato Passata - 50ml
Bell Pepper - 1
Jasmine Rice - 100ml
Sour Cream - 40ml
Lime Juice - 10ml
Fresh Chives - 3g
Sliced Pickled Jalapeños - 10g
LIPSMACKING LAMB
Place a pot over a medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, fry the lamb until browned, 2-3 minutes (shifting occasionally).
CHILLI SAUCE
Add the diced onion to the pot and fry until soft, 4-5 minutes. Mix in the NOMU rub and the chipotle chillies (to taste). Fry until fragrant, 30-60 seconds. Add the tomato passata and 400ml of water. Simmer until cooked through and thickening, 20-25 minutes. In the final 2-3 minutes, mix in the diced peppers, and seasoning. Remove from the heat and add a sweetener (to taste).
FLUFFY RICE
While lamb is on the go, place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
ZESTY SOUR CREAM
In a small bowl, combine the sour cream, the lime juice, the chives, and season.
TIME TO EAT
Bowl up the fluffy rice, spoon over the flavourful lamb, and drizzle over the sour cream. Garnish with the chopped jalapeños (to taste).
Sliced Pickled Jalapeños - 20g
Fresh Chives - 5g
Lime Juice - 20ml
Sour Cream - 80ml
Jasmine Rice - 200ml
Bell Pepper - 1
Tomato Passata - 100ml
Chipotle Chillies In Adobo - 20g
NOMU Spanish Rub - 20ml
Onion - 1
Free-range Lamb Chunks - 320g
LIPSMACKING LAMB
Place a pot over a medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, fry the lamb until browned, 3-4 minutes (shifting occasionally).
CHILLI SAUCE
Add the diced onion to the pot and fry until soft, 5-6 minutes. Mix in the NOMU rub and the chipotle chillies (to taste). Fry until fragrant, 30-60 seconds. Add the tomato passata and 600ml of water. Simmer until cooked through and thickening, 35-40 minutes. In the final 2-3 minutes, mix in the diced peppers, and seasoning. Remove from the heat and add a sweetener (to taste).
FLUFFY RICE
While lamb is on the go, place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
ZESTY SOUR CREAM
In a small bowl, combine the sour cream, the lime juice, the chives, and season.
TIME TO EAT
Bowl up the fluffy rice, spoon over the flavourful lamb, and drizzle over the sour cream. Garnish with the chopped jalapeños (to taste).
Sliced Pickled Jalapeños - 30g
Fresh Chives - 8g
Lime Juice - 30ml
Sour Cream - 125ml
Jasmine Rice - 300ml
Bell Peppers - 2
Tomato Passata - 150ml
Chipotle Chillies In Adobo - 30g
NOMU Spanish Rub - 30ml
Onions - 2
Free-range Lamb Chunks - 480g
LIPSMACKING LAMB
Place a pot over a medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, fry the lamb until browned, 3-4 minutes (shifting occasionally).
CHILLI SAUCE
Add the diced onion to the pot and fry until soft, 5-6 minutes. Mix in the NOMU rub and the chipotle chillies (to taste). Fry until fragrant, 30-60 seconds. Add the tomato passata and 800ml of water. Simmer until cooked through and thickening, 35-40 minutes. In the final 2-3 minutes, mix in the diced peppers, and seasoning. Remove from the heat and add a sweetener (to taste).
FLUFFY RICE
While lamb is on the go, place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
ZESTY SOUR CREAM
In a small bowl, combine the sour cream, the lime juice, the chives, and season.
TIME TO EAT
Bowl up the fluffy rice, spoon over the flavourful lamb, and drizzle over the sour cream. Garnish with the chopped jalapeños (to taste).
Sliced Pickled Jalapeños - 40g
Fresh Chives - 10g
Lime Juice - 40ml
Sour Cream - 160ml
Jasmine Rice - 400ml
Bell Peppers - 2
Tomato Passata - 200ml
Chipotle Chillies In Adobo - 40g
NOMU Spanish Rub - 40ml
Onions - 2
Free-range Lamb Chunks - 640g
Woolies Products in this dish
