Chunky Lamb Chilli with Pure Basmati Rice

Chunky Lamb Chilli with Pure Basmati Rice

This quick and easy recipe uses chunky lamb and a variety of spices along with tender red kidney beans. Light and fluffy Basmati rice is the perfect partner for this hearty, family style chilli.

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Recipe

To Serve

  • Pure basmati rice
    250 grams
  • Vegetable or light olive oil
    2 tbsp
  • Large onion, finely chopped
    1
  • Garlic, crushed
    3 cloves
  • Red chili, deseded and sliced
    1
  • Red pepper, cut into 2cm pieces
    1
  • Dried chili flakes
    1 tsp
  • Ground cumin
    2 tsp
  • Medium-hot chili powder
    2 tsp
  • Lean lamb, diced
    400 grams
  • Tins of chopped tomatoes
    2
  • Tobasco sauce
    0.5 tsp
  • Tin of red kidney beans
    400 grams
  • Fresh coriander, chopped
    2 tbsp
  • Salt & Pepper (to taste)
    1
  • Soured cream to serve (optional)
    1
  • Large saucepan with tight fitting lid

Method

1

For the chilli, heat the oil in a medium saucepan over a low heat. Add the onion and garlic and fry for 10 minutes until soft, then add the red chilli, red pepper, ground cumin and chilli powder and stir-fry for 3-4 minutes. Turn the heat up to high, add the lamb and stir-fry for 5-6 minutes, or until the lamb is browned.

2

Add the chopped tomatoes and tabasco sauce and bring to the boil. Cover tightly, reduce heat to low and simmer for 25-30 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened.

3

Stir in the kidney beans and mix well. Cook gently, uncovered, for 10-15 minutes. Season to taste and stir in the coriander.

4

Meanwhile, for the rice, add the rice and chilli flakes to a large pan of boiling water and cook following the instruction on the pack.

5

To serve, spoon the rice and chunky chilli on to warmed serving plates. Top with a spoonful of soured cream, if desired, and serve immediately.

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