Prep Time:3 mins
Understanding food allergies and intolerances
Lamb chilli con carne
Cooking Time:45 mins
Serves:4 Adults
Cost:Medium
This simple recipe makes minced meat a bit more exciting and is ideal for a quick dinner.
About this recipe
This recipe was adapted from 101+ Square Meals
Ingredients
- 350g / 1lb of lean minced lamb
- 1 medium onion, finely chopped
- 1 medium carrot, chopped
- 100g / 3½ oz. of peas, defrosted
- 1 pepper, sliced
- 5 button mushrooms, sliced
- ½ x 400g / 14 oz. tin of tomatoes
- 1 beef stock cube
- 150ml / ¼ pint of boiling water
- 1 teaspoon of chilli powder
- 2 dessertspoons of tomato sauce
- 1 clove of garlic, crushed
- 1 x 240g / 8½ tin of kidney beans, drained weight
- 1 dessertspoon of plain flour
Method
- Chop the onion and garlic
- Dissolve beef cube in a 150ml / ¼ pint of boiling water
- Put minced lamb in dry frying pan. There is sufficient fat in mince for frying
- Cook for 20 to 25 minutes over a low heat until well browned, stirring all the time
- Add onions and garlic to the pan and cook for 2 to 3 minutes
- Sprinkle on the flour and chilli powder and cook for 1 to 2 minutes, stirring all the time
- Add beef stock, tomato sauce, tinned tomatoes, carrots and peppers
- Bring to the boil
- Add kidney beans, mushrooms and peas to mince
- Simmer for 20 minutes until it is at the desired consistency
What you will need
- Chopping board
- Chopping knife
- Frying pan
- Measuring jug(for liquids)
- Vegetable peeler
- Wooden spoon
Serving suggestions
Serve with wholegrain brown rice
"If you like it hot then make this meal as spicy as you want by adding more chilli powder!"
