Sweet lamb chilli
By: Merrilees Parker From: Good Food Bites
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Sweet lamb chilli
- Prep time:
- 30 mins
- Cook time:
- 1 hrs 20 mins
- Serves:
- 6
Merrilees Parker's slow cooked chilli lamb makes a great informal supper served with a tangy tomato salsa, sour cream and tortilla chips
Ingredients
- 500g minced lamb
- 1 tbsp Olive oil
- 1 Onion, finely chopped
- 1 large Carrot, finely chopped
- 2 sticks Celery
- 2 clove Garlic, finely chopped
- 1 tsp Thyme, leaves only
- 1 tsp Chilli powder
- 2 tsp Coriander, roasted and ground in a pestle and mortar
- 1/2 tsp Cloves
- 1/2 tsp Cinnamon
- 2 tsp chillies, crushed
- 2 tbsp Cocoa powder
- 400g tinned chopped tomatoes
- 200ml lamb or chicken stock
- Salt, and freshly ground black pepper
- 400g canned pinto beans, or borlotti beans, rinsed and drained
For the chunky tomato salsa:
- 5 ripe plum tomatoes
- 1 small red Onion, very finely chopped
- 1 tbsp each of flat leaf Parsley, and coriander chopped
- 1 tbsp fresh lime juice
- 3 tbsp extra virgin Olive oil
- Salt, and freshly ground black pepper
To serve:
- 120ml Soured cream
- Tortilla chips
- 1 tbsp Chives, hopped
Method
1. Set the oven to 180°C/gas 4. Heat a large non-stick casserole until very hot. Add the lamb and fry over a high heat until browned. Tip into a sieve or colander and allow excess fat to drain off.2. Pour the olive oil into the pan and add the onions. Cook for 2-3 minutes until softened but not browned. Next add the carrot, celery, garlic and thyme and cook for a further 3-4 minutes until the vegetables are beginning to soften.
3. Return the meat to the pan and mix in all the spices and the cocoa powder. Cook over the heat for a further minute. Add the tomatoes and the stock. Season too taste. Bring the mixture to the boil and then cover and place in the oven for 1 hour. Remove the chilli from the oven and stir in the pinto beans. Return to the oven and cook for 5-10 minutes until the beans are heated through.
4. For the salsa, simply put all the ingredients into a large bowl. Season with salt and freshly ground black pepper and mix thoroughly to combine.
5. To serve, spoon the chilli into deep bowls, add a dollop of sour cream and some salsa. Finish with a sprinkling of chives and some tortilla chips.
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