Lamb Chilli Con Carne

Lamb Chilli Con Carne preparation time Serves: 4
Lamb Chilli Con Carne cook time Cook: 15 mins
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    • Chopping boards
    • knives
    • garlic crusher
    • plate
    • Wok or large frying pan
    • chargrill pan
    • Sieve
    • Can opener
    • measuring spoons
    • spatula
    • Serving dish
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    • 2 Northern Ireland Farm Quality Assured lamb leg steaks
    • 1 15ml (tbsp) Rapeseed oil
    • 1 Onion
    • 2 Garlic cloves
    • 1 15ml (tbsp) Dried oregano leaves
    • 2 15ml (tbsp) Balsamic vinegar
    • 1/2 reduced salt lamb stock cube and 250ml boiling water
    • 400 g Tin of tomatoes
    • 2 15ml (tbsp) Tomato paste
    • 1 Red chilli
    • 1 15ml (tbsp) Honey
    • 400 g Can of cannellini beans
    • Black pepper

    To serve:

    • 4 Large pitta breads
    • 4 15ml (tbsp) low fat crème fraiche
    • 1 15ml (tbsp) Fresh mint
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    Prepare the ingredients:

    • Trim the fat from the lamb and cut into bite sized pieces (remember to thoroughly wash your hands after handling raw meat).
      Peel and finely chop the onion.
      Peel and crush the garlic.
      Wash, remove the stems and finely chop the mint.
      Wearing gloves top the chilli, remove the seeds and finely chop.
      Open the beans, pour into a sieve over a sink, and rinse with cold running water.
      Make the lamb stock.

    Start to cook:

    • Heat the frying pan until smoking, add ½the oil, fry the lamb for 1 - 2 minutes until beginning to brown then stir, then remove the lamb from the pan when almost cooked, and place on a plate, cover with tinfoil.
    • Heat the remaining oil on a medium heat and fry the onion until soft.
    • Stir in the garlic and oregano and cook for 1 minute until aromatic.
    • Pour in balsamic vinegar and cook for 2 - 3 minutes until almost evaporated.
    • Pour in the stock and bring to a boil, adding chopped tomatoes, tomato paste, chilli and honey. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
    • Stir in the beans and the lamb and cook for a minute.
    • Meanwhile ,preheat a chargrill pan over high heat. Chargrill the pitta bread for 2 minutes on each side or until crisp.
    • Spoon the lamb chilli into bowls and top with crème fraiche and mint. Serve with warm pitta bread.