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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.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Fusion, Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 650 g diced lamb cubed
  • 1 red onion
  • 1 bell pepper
  • 2 carrots
  • 2 cloves of garlic
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 1 Tbsp tomato purée
  • 1 tsp chipotle paste
  • 250 ml passata

Method
 

  1. Heat some oil in a large frying pan and brown the lamb cubes all over, then transfer them to a plate. Discard the fat.
  2. Thinly slice the onion and bell pepper. Chop the carrots and garlic.
  3. Heat some oil in the same frying pan and gently sauté the onion, bell pepper and carrot for about 8 minutes.
  4. 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.
  5. Add the passata and enough water to just cover the lamb.
  6. 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.
  7. Serve with lime wedges and coriander leaves scattered on the top.