Lamb chili con carne

Lamb chili con carne

A family favourite which is always sure to bring comfort and warmth to those you serve it to.

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Recipe

To Serve

  • Olive oil
    1 tbsp
  • Rosemary chopped
    2 sprigs
  • White onion chopped
    1 large
  • Red pepper, diced
    ½
  • Orange pepper diced
    ½
  • Garlic cloves, peeled and chopped
    2
  • Hot chilli powder (or 1 level tbsp if you only have mild)
    1 heaped tbsp
  • Ground cumin
    1 tsp
  • Smoked paprika
    1 tsp
  • Lean lamb mince
    500 g
  • Can chopped tomatoes
    400 g
  • Can red kidney beans
    400 g
  • Soured cream & guacamole, to serve + Jalapenos for photography.
  • Tilda Wholegrain Basmati Rice
    240 g
  • A saucepan
  • Deep frying pan
  • Large saucepan with lid

Method

1

Heat oil in pan and add the chopped onions followed by chopped rosemary until the rosemary releases its oils about 2-3 mins.

2

Add the garlic peppers and followed by the mince lamb. Cook the meat out until its separate approx. 10 mins.

3

Then add the red kidney beans followed by the tomatoes, cumin, chilli powder and cook for 15 mins until bubbling.

4

For the rice cook 240g basmati rice as per pack instructions.

5

Serve with a dollop of sour cream.

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