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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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A tasty variation on the usual beef chili, this is a definite crowd pleaser! I make it in big batches and freeze, it freezes very well. Leftovers seem to taste even better the next day. Ingredients:
500 g ground lamb (ground lamb) |
1 (220 g) can kidney beans, drained (or use a couple of handfuls of chopped mushrooms or frozen peas if you don't like kidney beans) |
1 tablespoon oil |
1 chopped onion |
1 red pepper, de-seeded and chopped |
3 large garlic cloves, crushed |
2 red chilies, de-seeded and finely chopped |
1 (420 g) can chopped tomatoes (with juice) |
500 ml lamb stock |
1 tablespoon mint sauce |
2 teaspoons dried oregano |
1 1/2 teaspoons ground cumin |
1/2 teaspoon ground paprika |
Directions:
1. Heat the oil in a medium saucepan over medium heat.
2. Add onion and garlic and sauté until just translucent, about 3 minutes.
3. Add the chillies and cook for one minute.
4. Add the lamb and cook until it is browned.
5. Add the tomatoes, beans, red pepper, stock, oregano, mint sauce, cumin and paprika. Bring mixture to a boil, stirring well.
6. Reduce the heat, cover the pan and simmer for a minimum of 30 minutes, ideally up to an hour, stirring occasionally. Serve with steamed rice.
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