Lamb and Leek Chilli

Excellent aroma and flavour on the first day, and a wonderfully subtle dish on the second day. The ingredients are: 400g of ground lamb (minced lamb), mushrooms, chantenay carrots (halved), one whole finely chopped leek, podded peas (about twenty pods), a dozen halved cherry tomatoes, chopped green beans (about fifteen of them), a quarter of a red pepper, paprika, lamb stock, and six red and green chillies preserved in vinegar. 

Brown the minced lamb slowly in a saute pan along with the chopped leek. After ten to fifteen minutes or so, with regular stirring,  add some boiling water. Allow the mince and leeks to simmer under glass for half an hour. 

During this half hour there is plenty of time to prepare the vegetables, which can be added to the contents of the pan at the same time. Stir them in thoroughly. Add the chillies, half chopped, the other half of them whole, except for the stem. Add the lamb stock, and the paprika. Simmer at a low heat for another forty five minutes. 

Prepare the basmati rice during the last fifteen minutes before serving. Measure a third of a cup of basmati rice for each person, and drop the portions into water already boiling vigorously. Turn the heat down. Add some sunflower oil to stop the grains from sticking to each other. Half lidding the pot allows you to cook the rice quite slowly at a much lower heat than usual. After twelve to fifteen minutes at the lowest heat, rinse the rice in boiling water, drain, and serve. 

Lamb and Leek Chilli