Mexican Lamb Bowl

Prep everything first: chop the aromatics, measure the ancho chilli elements, and pat the lamb dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the lamb. Cover and cook low and slow, stirring now and then, until rich and spoonable.

Stir in the black beans and the rest of the ancho chilli flavours, letting them cook out for a minute until fragrant.

Add the spinach along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.