Lamb chilli
Chilli sin carneis normally made with beef but this version uses lamb. It tastes different but it’s still yummy and filling. Serve it with rice and a salad on the side.
Ingredients
Method
- Heat some oil in a large frying pan and brown the lamb cubes all over, then transfer them to a plate. Discard the fat.
- Thinly slice the onion and bell pepper. Chop the carrots and garlic.
- Heat some oil in the same frying pan and gently sauté the onion, bell pepper and carrot for about 8 minutes.
- Add the garlic and the herbs. Stir for a minute, then add the tomato and chipotle paste. Put back the lamb, and stir for a few to coat well.
- Add the passata and enough water to just cover the lamb.
- Put the lid on and gently simmer for 30 minutes until the lamb is tender and you get a thick, silky sauce. You might need to add more water. Half way through add the black beans.
- Serve with lime wedges and coriander leaves scattered on the top.