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Serves 6-8
1kg diced lamb shoulder meat 1cm cubed
4 tbsp extra virgin olive oil
2 brown onions chopped roughly
5 cloves garlic crushed
4 to 6 chopped chilli with the seeds
1 tbsp cumin seeds or ground
1 tbsp fresh oregano leaves
2 red sweet peppers diced
3 diced fresh-diced roma tomato/ no seeds
1 cans tomato puree
2 tbsp Worcestershire sauce
500gm caned kidney beans
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In a large French pot pre-heated on medium heat, brown diced lamb in 500gm batches and set aside. Brown onion and garlic to a caramel stage. Add chillies spices and herbs cooking them until fragrant for about 4 minutes. Stir through cooked lamb with all the juices, red sweet peppers, tomatoes, sauce and beans. Allow a slow simmer for about an hour or so. Keep and eye on it so it doesnft dry out. Slow cooking is the key to a great chilli. Serve with rice and garnish with avocado and peach salsa.
Garnish
3 chopped avocado
3 chopped peaches
½ cup chopped coriander leaves |
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