Megsie's Mexican Slow Cooked Lamb

(slow cooked with NOGO TACO Seasoning)

Ingredients;

• 1 jar NOGO Low FODMAP TACO Seasoning
• 750 gm’s Diced lamb (or lamb should cut up into pieces)
• 1 x small Red Capsicum, sliced
• 1 x small Green Capsicum, sliced
• 1 can corn (drained and rinsed)
• 3 medium diced carrots
• 1 can black beans (drained and rinsed)
• 2-3 cups water (or as required)
• 1 Cup chopped green spring onions
• Extra Virgin olive oil for browning meat
• Salt & Pepper to taste

 
To serve:

• NOGO Low FODMAP Jalapeno Salsa (hot or mild)
• Sour Cream (lactose free. Optional)

 
Instructions:

• Brown meat in a pan, preferably one with a lid (do in small batches so it doesn’t stew, but browns)
• Put meat aside once browned, repeat until all cooked
• In the same pan, in the juices/oil, pan fry your carrots (2-3 minutes), then add the balance of vegetables.   Cook on medium until softened. Add the spring onions at the very end.
• Once softened, add the meat, jar of taco seasoning and 2-3 water.
• Put lid on the pan and bring to a simmer.
• Once simmered, turn to low and cook for 2-3 hours, or until meat is tender and falling apart.

 
Serve with:

• Steamed Rice

 
Dollop with

• Jalapeno Salsa (hot or mild)
• Sour cream (optional)

 
Alternative servicing suggestions:
TACO’s:
Serve with a Soft Taco’s and fill with lettuce, tomato, cheese and NOGO Jalapeno Salsa (HOT or MILD)
 
Toastie:
Fill two Sourdough slices with the TACO Lamb mix, cheese and tomatoes and make yourself a cheesy, delicious toastie.
 
Dip:
Load up with guacamole, diced tomatoes, cheese and all your favorite ingredients. Big dollops of NOGO Jalapeno Salsa and then eat with Corn Chips.
 
Tip: This meal improves with time, so you can make it in advance, either leave in the fridge or freeze for later! 

Jus re-heat and serve.  It reheats beautifully!
 
Enjoy.
 
Cheers,
 
Meg.