Smoky Lamb and Bean Chilli - Salads, Soups & Stews Recipe

Ingredients

• 900 g lamb shoulder, diced into 3cm pieces from Rhug Estate Salt and pepper
• 5 tbsp olive oil from The Olive Oil Co
• 2 large onions, roughly chopped
• 4 garlic cloves, finely chopped
• 1/2 tbsp dried oregano
• 1/2 tbsp sweet smoked paprika from Brindisa
• 1/2 tbsp ground cumin
• 2 tbsp chipotle, puréed or chopped
• 800 g plum tomatoes
• 1 small bottle of Mexican lager
• 1 tbsp soft brown sugar
• 550 g home cooked or 2 x 400 g cans of red kidney, black, pinto or borlotti beans, drained
• 1 juice of lime