Lamb Chili
- Ready In:
- 1hr 45mins
- Ingredients:
- 13
- Serves:
-
4
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
- 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.
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RECIPE SUBMITTED BY
I worked in various aspects of the hospitality industry for 14 years, did some 'cheffing', love food, love cooking.