Smoked Chilli Lamb Shoulder Chilli
Serves 8 | Glasseye Creek Smoked Chilli Sauce
Ingredients
- 2 kg lamb shoulder
- 1 onion, diced
- 2 garlic cloves
- 1 can (400 g) crushed tomatoes
- 2 cans (400 g each) kidney beans, drained
- ½ cup Smoked Chilli Sauce
- 1 cup stock
- To serve: rice and sour cream
Method
1. Season lamb and smoke at 120°C for 4 hours until browned.
2. Transfer to a covered tray with onion, garlic, tomatoes, stock and Smoked Chilli Sauce. Cook at 140°C for 3–4 hours until shreddable. Pull lamb and stir in beans for the last 20 minutes.
3. Serve the thick chilli over rice with sour cream.
Sauces in this recipe
Get the good stuff for your next cook-up.
Smoked Chilli Sauce (Pretty Hot Sauce)
$13.95 NZD
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