* 750 g cooked Scotch Lamb, leg or shoulder, trimmed of excess fat.
* 25ml olive oil
* 200g red onions
* 2 cloves garlic, peeled and crushed
* 2 beef tomatoes, skinned & chopped
* 2 medium dessert apples (Braeburn)
* 1 jar jalapeno chillies, drained
* 50g seedless raisins
* 10 pimento-stuffed green olives
* 1 tsp of cinnamon
* 1 tsp ground cloves
* 50ml lamb stock
* Salt and fresh ground pepper
* 50g Toasted slivered almonds
* 300g Quinoa
* 25ml extra virgin olive oil
* 425ml tin corn nibblets
* 1 whole green pepper seeded and diced
* 1 bunch of fresh chopped coriander

METHOD
Cut the cooked Scotch Lamb into thin strips, dice or small bite size pieces and keep chilled.

Lightly fry the onions and garlic in the olive oil, add the tomatoes, apples, chillies, raisins, green olives, cinnamon, cloves and a little salt and pepper for taste.

Cook out on the stove stirring frequently for 10 minutes. Add the cooked lamb and cook out for a further 10 minutes, finish the sauce with fresh chopped coriander.

Meanwhile rinse the quinoa in cold water, place in a saucepan with 1 litre of water to 300g of Quinoa. Bring to the boil, reduce the heat cover and simmer until the water has been absorbed (about 15 minutes) the grains will turn from white to translucent once cooked.

Stir in the olive oil and tinned corn and green peppers, stir over a gentle heat until hot, and serve as an accompaniment to the Lamb Picadillo.