Tasty Tuesday: Lamb Chilli Con Carne
Happy New Year hope you all had a good one.
I know last year I didn’t give my all to this thing called blogging, my life just seemed to get in the way, I was forever chasing something or the other, the goals I set myself never came to be sadly and I felt like last year was a big blur of nothingness.
Anyway, that’s was 2017. I’ve made a promise to myself to correct all the wrongs of last year.
I love to cook and one of my favourite places to be is in the kitchen so this year the plan is to cook/bake more, eat more fresh homemade food with less takeout/restaurants.
Don’t get me wrong I’m still going to eat takeout and visiting restaurants just a lot less than last year.
This is the year I finally start cooking/baking something new each week I want to try new thing and remake some of my favourite recipes.
That being said last night I cooked an old favourite of mine Lamb Chilli, Lamb is my all time favourite meat so I like to try it with everything, I know most Chilli’s are made with Beef but Lamb gives the Chilli a sweet flavour which I love, try it you won’t be disappointed.
This is a rich smokey chilli full of flavour, its not too spicy so anyone afraid of spicy food can enjoy this one.
Chilli with rice goes so well as we all know but I decided to use Bulgur & Quinoa instead of rice with a side of Beans.
- 4 Tb Olive Oil
- 2 Small Onions, finely diced
- 3 Cloves Garlic, finely diced
- 2 Fresh Chillies with seeds, finely diced
- 1 Tb Smoked Paprika
- 1 Tb Whole Cumin Seeds
- 1 Tb Ground Cayenne
- 1 Tb Chilli Flakes
- 2 400g Can Chopped Tomatoes p
- 50g Tomato Purée with Chilli
- ½ Tb Dried Oregano
- 500g Minced Lamb
- 2 410g Can Red Kidney Beans in Chilli Sauce
- Salt & Pepper to taste
- 150mls Water
- Set a large pan over a medium-low heat.
- Add the Oil.
- Once Oil is hot add the Onions, Garlic & Chilli.
- Gently fry for 10 minutes until soft and golden.
- Mix in the Paprika & Cumin Seeds.
- Continue to fry untill the Onion mix is evenly covered.
- Stir in Chopped Tomatoes, Tomato Purée & Oregano.
- Bring to the boil, then stir in the Minced Lamb.
- Keep stirring until the Lamb has separated and is well-coloured.
- Add in the Kidney Beans & 150mls of Water.
- Season to taste .
- Simmer for an hour or until thick.