Name: Lamb chilli con carne
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Yield: 8 servings
Cuisine: Cooking Method
Ingredients: 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

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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

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Method:

Heat 1 tablespoon olive oil in a large heavy-based pan over medium heat.

Season the lamb with salt and pepper and add to the pan and cook until browned. Remove with a slotted spoon, drain the excess liquid return the pan to the stove.

Add the remaining oil to the pan and sauté the onions and garlic until softened, about 3-4 minutes.

Add the chili powder/chili paste, coriander, cacao, cumin, cinnamon, nutmeg and bay leaf. Add the tomato paste. Stir until combined and cook for 2-3 minutes.

Transfer the lamb back into the pot and stir to combine.

Add the diced red bell peppers, tinned cherry tomatoes and stock. Cook covered for 60 minutes over low heat or until meat is tender.

Add the fresh baby tomatoes, beans and chocolate and stir to combine and cook for another 5 minutes until the chocolate is melted and beans are warmed through.

Serve with fresh coriander, sliced red and green chilies and sliced avocado.

Can also be served with rice and corn bread or tortilla chips.

Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.