Olé to this plate of lamb - mexican restaurant corn side dish

Geetanjali Jhala, after consulting with the chef of Sami Sousa, spent a pleasant afternoon at home, tasting an exotic Mexico with locally accessible ingredients
Mexican food is characterized by the fact that it can be modified according to local taste buds, but is still authentic in nature.
The rich Mexican flavor comes from Mexican chili peppers and lagema beans.
That's why even if the Spaniards blend their preferences into Aztec dishes, the food is still typical of Mexican flavor.
Basic elements of cooking-
Corn, beans, rice
Easy to get.
"This food is healthy and very similar to Indian cuisine," said Samrat Kapoor, owner of Sami Sousa, a Mexican restaurant in Oshiwara.
So surprisingly, there are no more Mexican restaurants in the city.
After weighing the different options, I decided to try an exotic Mexican lamb.
Sakamata Mondal, chef at Sami Sousa, patiently guided me on how to make "mexi chili lamb" at home ".
The lamb is cooked with beans, peppers and white wine and served on the rice bed.
I went hunting that weekend.
After asking for "souvenir meat" in three nearby butcher shops, I was directed to a suspect --
Shop in the alleys of four bungalows.
(If there is no lamb in the local meat shop, you can replace it with lamb, pork or beef.
It took me an entire afternoon to make a Mexican chili lamb, but it didn't taste like a version of Sammy Sousa at all.
I should point out here that I am an arrogant chef, confident in my understanding of the recipe and ready to improvise with ingredients and cooking methods.
Anyway, it turns out that instead of eating Mexican peppers at all, I ate the dominant pinto beans.
Mexican cuisine is made in Mexico with a unique spicy flavor.
(Later I found out that even adding them to the chicken recipe would give it a Mexican character. ).
I humbly returned to the suspect.
Go to the butcher's shop and buy more lamb.
This time, I'm going to do it by book. And so I did.
As the lamb slowly cooks on the low flame and the beans boil on the second burner, I chop up the other ingredients and put them neatly in the small bowl, as they did in the cooking show
I was so excited about my professional spirit, not to mention my apron, and it took me another afternoon to follow the recipe
Until I poured the wine in.
Mondal once mentioned that 20-
30 ml of the wine is just to add a bit of flavor, but I am more generous with it. Wham!
The spicy Mexican lamb suddenly tasted a bit abrupt.
Now, maybe I'm biased, but I don't think it's a bad idea after all.
It brings exotic flavor to the chili lamb.
Half Mexican rice (see recipe box)
The dried chili Lamb left me an interesting spicy
Aftertaste.