Prep 15 mins
Cook 1 hr 30 mins
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.
- 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
- Heat the oil in a medium saucepan over medium heat.
- Add onion and garlic and sauté until just translucent, about 3 minutes.
- Add the chillies and cook for one minute.
- Add the lamb and cook until it is browned.
- Add the tomatoes, beans, red pepper, stock, oregano, mint sauce, cumin and paprika. Bring mixture to a boil, stirring well.
- 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.