We had some lovely Worcestershire lamb left over from the roast and I thought this might combine well with chorizo.
A red pepper, onion and garlic clove were finely chopped and fried off and the very rare roast lamb added. When the lamb was browned, I added half a chorizo, thinly sliced and two bay leaves.
The dish was completed with a can of chopped tomatoes and a can of washed kidney beans. I also added a sprig of dried mint.
This was simmered for a further 10 minutes, a top pan of rice prepared and both pans left in the thermal cooker outer for about 4 hours.
A successful dish- slow cooking the lamb made it very tender and the spicy note of the chorizo, along with the subtle Ming flavour gave this dish it’s own character.