Tex-Mex pulled lamb

Name: Tex-Mex pulled lamb
Cook time: 15 min
Yield: 4
Cuisine: Texas, USA

with confetti rice and chipotle crema

Ready in around 15 mins

RECIPE FACT:

Tex-Mex is the mix of Texas and Mexican cuisine; however, the name comes from the Texas Mexican railway.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PICKLE THE ONION:
Peel the red onions and finely slice. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the onion and cook for 2-3 mins then place into a small bowl and pour over the pickling liquor. Stir well and leave to marinate. Pick the coriander leaves, discarding the stalks and set aside.
2. TO HEAT THE RICE:
Microwave option (preferred): Open the bag of steamed rice breaking up any clumps by squeezing gently on the bag and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice, breaking up any clumps by squeezing gently. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the rice and cook for 2-3 mins until hot.
3. TO COOK THE TEX-MEX PULLED LAMB:
Place the pan back over a medium-high heat with a drizzle of oil. Once hot, add the pulled lamb and the corn, black beans and capsicum to the pan and cook for 4-5 mins, stirring occasionally to create a char. Pour in the Tex-Mex sauce and cook for 1-2 mins.
TO SERVE:
Spoon the steamed rice into bowls and top with Tex-Mex lamb and pickled onions. Dollop with chipotle crema and sprinkle with coriander. Mix together to eat.