South-western Lamb

By Sarah Wadsworth, Homecook Of The Year Winner
South-western Lamb
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Lamb Leg Roast, cut into 2cm pieces
  • 2 Tbsp olive oil
  • 3 tsp dried ground cumin
  • 1 tsp sea salt
  • ½ tsp ground white pepper
  • 1 Tbsp mild chilli powder
  • 1 jalapeno, finely minced
  • 1 yellow onion, diced
  • 2 carrots, finely chopped
  • 2 garlic cloves, minced
  • 1 red capsicum, chopped into 1cm pieces
  • 1 can crushed tomatoes
  • 3 cans beans, rinsed and drained
  • 2 Tbsp brown sugar
  • 1 bunch coriander, finely chopped
  • 1 canned chipotle chilli pepper (optional), mashed
  • Sour cream, tortillas and fresh chillies, to serve


In large soup pot, heat olive oil on medium-high heat. After a minute, add lamb pieces. Allow meat to cook until brown, stirring occasionally. Add cumin, salt, pepper, chilli and jalapeno. Cook for 5 minutes until browned.

Add onion, carrots, garlic, and capsicum. Stir to combine. Cook for another 5 minutes until veggies are softened.

Add tomatoes and a cup of water, followed by beans, sugar, half the coriander, and chipotle pepper. Bring to boil. Reduce heat, cover, and simmer for 45 minutes.

Remove from heat, stir in remaining coriander, and adjust seasoning. Serve with sour cream, tortillas, and fresh chillies.

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