8 servings
Prep: 10 mins,
Cooking: 1 hr 5 mins
A spicy braised lamb ‘chili con carne’ dish made with lamb shoulder, red kidney beans, tomatoes, peppers, chilies and a hint of dark chocolate.
Rate this recipe
Recipe Disclaimer
Tap for method
Ingredients (20)
2 tbsp | olive oil |
800 g | lamb shoulder — deboned, cut into small bite-size pieces |
1 tsp | salt |
1/2 tsp | black pepper |
1 | onion — chopped |
2 | garlic cloves — minced |
1 tbsp | chilli powder — or paste |
2 tsp | ground coriander |
2 tbsp | cacao powder |
1 1/2 tsp | ground cumin |
1/2 tsp | ground cinnamon |
1/4 tsp | ground nutmeg |
1 | bay leaf |
2 tbsp | tomato paste |
1 | red bell pepper — diced |
1 tin | cherry tomatoes |
1 cup | lamb stock |
1 cup | cherry tomatoes |
1-2 tins | red kidney beans |
60 g | dark chocolate |
Tap for ingredients