with Jacket Potatoes & Smokey Corn Slaw
All you need is a pan and an oven tray to bring the flavours of the Caribbean into this mouthwatering lamb chilli. Served with golden jacket potatoes and a juicy corn slaw tossed with a tropical mayo, it’s a low-fuss meal you’ll want to make on repeat.
Allergens
Utensils
Tags
Smokey aioli
1 packet
Tomato paste
1 packet
Lamb mince
250 g
Cheddar cheese
1 packet
Coriander
1 packet
Sweetcorn
1 tin
Mild Caribbean jerk seasoning
1 sachet
Slaw mix
1 packet
Potato
2
Olive oil
1 drizzle
Water
0.5 cup
White wine vinegar
1 drizzle
• Preheat oven to 200°C/180°C fan-forced. • Cut each potato in half. Place cut-side down on a lined oven tray. Drizzle with olive oil and season with salt. • Roast until crisp and tender, 40-45 minutes.
• Drain sweetcorn. • Heat a medium frying pan over a high heat. Cook corn kernels until lightly browned, 4-5 minutes. Set aside in a medium bowl. • When potatoes have 10 minutes remaining, return a large frying pan to a high heat. Cook lamb mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium. Add garlic paste, tomato paste and mild Caribbean jerk seasoning. Cook until fragrant, 1 minute. Add the water and simmer until thickened slightly, 1-2 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out.
• While chilli is simmering, top the corn with slaw mix, smokey aioli and a drizzle of white wine vinegar. • Toss to combine. Season to taste.
• Divide jacket potato between plates. Top with the Caribbean lamb chilli and sprinkle with Cheddar cheese. Serve the sweetcorn slaw on the side. Tear over coriander. Enjoy!
621
kcal
Calories
2600
kJ
Energy (kJ)
35.3
g
Fat
10.7
g
of which saturates
40.8
g
Carbohydrate
16.1
g
of which sugars
11.6
g
Dietary Fibre
32
g
Protein
0
mg
Cholesterol
1050
mg
Sodium
with Garlicky Kale & Red Wine Jus
