RECIPE: HOW TO DO STICKY CHIPOTLE LAMB WITH CARAMELISED CORN

This is a simple but delicious Mexican recipe, perfect for a party or as a midweek supper.

RECIPE STICKY CHIPOTLE LAMB WITH CARAMELISED CORN

Place the flour in a large bowl, stir in the paprika and season. Add the lamb and toss well to coat. Heat 1 tbsp of the olive oil in a large frying pan, add the onion and garlic and soften over a gentle heat. Remove to another bowl and add the chorizo to the pan. Increase the heat to medium-high and fry until just crisp, then remove and add to the bowl of onions.
Add 1 tbsp oil and the seasoned lamb to the pan and fry for 5 minutes until browned all over. Return the onion and chorizo to the pan, stir in the chilli paste, to coat, and cook for 2 minutes. Pour over the beer and a dash of Worcestershire sauce, and allow the liquid to come to the boil.
Cover with a lid, turn the heat down and simmer for 30-40 minutes until the lamb is tender and the sauce is thickened, sticky and spicy. Add a splash of water if it becomes too dry. Check the seasoning, then stir through the fresh tomatoes and chopped parsley.
Meanwhile, preheat a griddle pan over a high heat. Toss the corn on the cob in the remaining 1 tbsp olive oil, and cook in the griddle pan for 15-20 minutes, turning occasionally, until tender and caramelised. Remove and, with a sharp knife, cut into thick rounds. Mix the diced chilli and grated lime zest into the softened butter and melt over the corn pieces.
To serve, spoon the lamb onto a bed of tortilla chips and sprinkle with grated cheese. Serve the caramelised corn alongside.