Lamb Chilli with Long Grain Rice

Made with ground lamb, diced onion, diced carrot, four red and green chillies, a clove of garlic, green pepper, diced baby plum tomatoes, and lamb stock. Served with American Long Grain .rice

The ground lamb was browned in a saute pan in its own fat at a high heat, stirring frequently to prevent burning. The onion, chilli, green pepper and diced  baby plum tomatoes were added. The heat was turned down to medium, and the mix stir-fried for fifteen minutes.

After that, boiling water was added to the saute pan. The pot was covered, and allowed to simmer for at least an hour and a half at a low heat, to ensure the lamb was tender.

Add a little turmeric and some oregano after about half an hour, and stir through.