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.

Recipe

Love Rice

http://www.loverice.org

Love Rice is a website dedicated to all things rice, containing information on different varieties of rice, the nutritional aspects of rice, as well as tips for cooking rice to ensure perfect results every time. Love Rice also contains a wealth of delicious recipes from traditional curries and risotto to dishes more suited to special occasions such as rice-based desserts and bread.

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Ingredients
Equipment

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.

Love Rice