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    Lamb Chilli Con Carne

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    Lamb Chilli Con Carne

    This is a great supper dish. The lamb gives it a lighter, sweeter taste than the more traditional beef. Chillies vary greatly in heat, so do adjust the quantity to suit your taste, but err on the side of caution. You can always add more chilli at the same time as the tomatoes.

    • Preparation time: 30 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 30 minutes 60 minutes 30 minutes

    Serves: 6 - 8


    • 4 tbsp olive oil
    • 2 small onions, finely diced
    • 2 cloves garlic, finely diced
    • 2 fresh chillies, with seeds, finely diced (or to taste)
    • 1 tsp ground paprika
    • 1 tsp whole cumin seeds
    • 2 400g cans chopped tomatoes
    • 50g tomato purée
    • 3 strips finely pared lemon zest
    • ½ tsp dried oregano
    • 500g minced lamb
    • 2 410g cans red kidney beans
    • Salt and freshly ground black pepper


    1. Set a large pan over a medium-low heat. Add the oil and once hot, mix in the onions, garlic and chilli. Gently fry for about 10 minutes until soft and golden, then mix in the paprika and cumin seeds. Continue to fry for 3 minutes, then stir in the chopped tomatoes, tomato purée, lemon zest and oregano. Bring up to the boil, then stir in the minced lamb. Keep stirring until the lamb has separated and is well-coloured.
    2. Drain and rinse the beans, then mix into the lamb with 300ml water. Season to taste and simmer for an hour until thick and tasty. Adjust the seasoning and serve with sour cream, and pitta bread, tortilla wraps or rice. This dish freezes well.

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