Serves 6

1kg lamb shoulder, cut in to large chunks

6 salted anchovies

1 very finely diced onion

2 cloves garlic, chopped

1 tbsp garlic powder

1 1/2 tbsp ground cumin

250ml tomato passata

1 scotch bonnet chillies, finely chopped

500-750ml strong lamb stock

1 tbsp cayenne

1 tbsp smoked paprika

2 x tins kidney beans, rinsed

200g sour cream

jalapeno slices

lime wedges

chopped avocado

225g grated Monterey Jack cheese

serve with boiled rice


1. Seal the lamb on one side only, remove

2. Add onion and chilli and garlic, cook very slowly on a low heat for 6 mins

3. Add puree and spices, cook for a further 5 minutes

4. Add in everything else (500ml stock), except the beans and stir well

5. Put in oven at 140°C, covered

6. Stir gently every 20 minutes (add a little more stock if it dries out)

7. After 3 hours add beans

8. After 4 hours shred the meat

9. Serve with rice and accompaniments

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