Sweet lamb chilli

Method

1. To make the chilli: preheat the oven to 180C/gas 4.

2. Heat a large non-stick flame-proof casserole dish until very hot. Add the lamb and fry over a high heat until browned.

3. Tip into a sieve or colander and allow the excess fat to drain off.

4. Pour the olive oil into the pan and tip in the onions.

5. Cook over a moderate heat for 2-3 minutes until softened but not browned.

6. Add the carrot, celery, garlic and thyme. Season with sea salt and freshly ground black pepper and cook for a further 3-4 minutes until the vegetables are beginning to soften.

7. Stir the spices into the vegetables.

8. Return the meat to the pan, mix and add the cocoa powder. Cook over the heat for a further minute.

9. Add the tomatoes and the stock. Season generously with salt and freshly ground pepper.

10. Bring to the boil, then cover and place in the oven and cook for at least 1 hour. This recipe only improves the longer you cook it. You could cook it for two and a half hours and it would still be delicious.

11. Remove the chilli from the oven and stir in the beans. Return to the oven and cook for 5-10 minutes until the beans are heated through.

12. To make the salsa: place all the ingredients in a mixing bowl, season well and mix thoroughly to combine.

13. To make the guacamole: in a large bowl combine the red onion, coriander and cumin.

14. Add the avocados to the bowl and mash well using a fork.

15. Add the chillies and lemon juice. Season generously with salt and pepper and mix well.

16. To serve: spoon the chilli into deep bowls, add a spoonful of soured cream, some chives, some salsa and guacamole. Finish with a sprinkling of chives and tortilla wraps.

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Ingredients

500g minced lamb
1 tbsp light olive oil
1 onion, finely chopped
1 large carrot, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, finely chopped
1 tsp chopped thyme
2 tsp Coriander
2 tsp Cumin seeds, roasted and ground in a pestle and mortar
1 tsp Chilli powder
½ tsp ground cinnamon
½ tsp Cloves
2 tsp Pastilla chillies, or any sweet variety of chilli, finely chopped
2 tbsp unsweetened cocoa powder
400g tinned chopped tomatoes
200ml lamb or chicken stock
400g canned pinto beans, or borlotti beans, rinsed and drained

For the chunky tomato salsa

5 plum tomatoes
1 small red onion, very finely chopped
1 tbsp flat-leaf parsley
1 tbsp Coriander
1 tbsp lime juice
3 tbsp best extra-virgin olive oil

For the guacamole

1 red onion, finely chopped
1 toasted ground Coriander seeds
1 toasted ground Cumin
2 Hass avocados
1 red chilli, seeds removed and finely chopped
1 lemon, juice only

To Serve

1 carton Soured cream
1 tbsp snipped Chives
tortilla wraps, cut into quarters and lightly grilled

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