3 Tbs. oil 1 onion, peeled and in rings 1 green chilli, de-seeded and sliced 2 cloves garlic, crushed 1lb/450g lean lamb, trimmed of fat and hand chopped (not minced) 8 small tomatoes, quartered 14oz/400g can red kidney beans 1 Tbs. tomato puree 3 Tbs. stock or red wine 1 Tbs. fresh parsley, finely chopped salt and ground black pepper 4 taco shells 2oz/50g grated Cheddar cheese
Instructions
1) Heat oil in a pan and fry onion rings gently until soft. Add chilli and garlic and continue cooking over a low heat for a few more minutes. Remove from pan and reserve.
2) Add chopped lamb to the pan in batches and fry over high heat to brown.
Add tomato quarters, puree, stock and parsley and return onion mix. Season. Cook for about 15 minutes. Pile into taco shells and top with grated cheese.
