Brazilian Inspired Lamb Feijoada With Mango Salsa | Leisure

Ingredients

• 4 tbsp sunflower oil divided
• 2 onions finely chopped
• 5 cloves garlic finely chopped
• 1 red chilli deseeded and finely chopped
• 50g plain flour
• Sea salt to taste
• Freshly ground black pepper to taste
• 600g cubed lamb shoulder
• 1kg lamb ribs cut into 4 inch segments
• 175g reestit mutton cooked, cooled & shredded (see recipe notes)
• 100g smoked pancetta chopped
• 2 tsp smoked paprika
• 2 tbsp tomato puree
• 900ml hot lamb stock
• 2 bay leaves
• 2 x 400g tinned black beans drained and rinsed (see recipe notes)
• Handful fresh coriander leaves only
• 1 lime juice only
• Chilli flakes to serve (optional)
• 1 mango; finely chopped
• 140g vine ripened tomatoes; finely chopped
• 50g red onion; finely chopped
• 1 green chilli; deseeded and finely chopped
• Handful fresh parsley; finely chopped
• 1 large garlic clove; finely chopped
• 2 tbsp olive oil